Ingredients:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (instead of whole milk)
- 1/2 cup melted butter (replace vegetable oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup heavy cream (replace whole milk)
- 1 teaspoon vanilla extract
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, wwhisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, melted butter, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes.
- Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin, but that’s okay.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Chocolate Frosting:
- In a medium mixing bowl, sift the cocoa powder to remove any lumps.
- In a separate bowl, beat the softened butter until creamy.
- Gradually add the sifted cocoa powder, powdered sugar, heavy cream, and vanilla extract. Beat until smooth and well combined.
Assembly:
- Place one of the cooled cake layers on a serving plate.
- Spread a layer of chocolate frosting on top of the cake layer.
- Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining chocolate frosting.
- You can decorate the cake with chocolate shavings, sprinkles, or other toppings if desired.
Enjoy