Tool

• 9" round baking pans

• Mixing bowls

• Electric mixer

• Wire cooling rack

Ingredients

For the Cake

• 2 cups all‑purpose flour

• 2 cups granulated sugar

• ½ cup unsweetened cocoa powder 

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• ½ teaspoon kosher salt

• 1 cup whole milk 

• 2 large eggs

• ½ cup vegetable oil 

• 1 tablespoon vanilla extract

• 1 cup boiling water or hot coffee 

For the Chocolate Buttercream

• 1½ cups unsalted butter, room temperature 

• ¼ cup unsweetened cocoa powder

• ¼ teaspoon salt

• 1 teaspoon vanilla

• 6 cups powdered sugar

• 3–4 tablespoons whole milk

Direction

For the Cake

1. Preheat oven to 350°F. Grease two 9‑inch round cake pans and line bottoms with parchment. Cake strips recommended for even baking.

2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl; whisk to combine.

3. In a separate bowl, whisk milk, eggs, oil, and vanilla. Add to dry ingredients and whisk until smooth.

4. Pour in boiling water or hot coffee; whisk until fully combined. Batter will be thin.

5. Divide batter evenly between pans.

6. Bake 35 minutes, or until a toothpick comes out clean.

7. Cool cakes in pans on a wire rack for 15 minutes, then invert, remove parchment, and cool completely.

For the Chocolate Buttercream

1. Beat butter on medium speed until creamy, about 2 minutes.

2. Add cocoa powder and salt; mix on low until combined. Scrape bowl.

3. Gradually add powdered sugar, alternating with small splashes of milk.

4. Add vanilla, scrape bowl, and beat on medium‑low until light and fluffy, about 1 minute.

For the Assembly

1. Place one cooled cake layer on a stand. Spread 1 cup of frosting evenly over the top.

2. Add second layer and frost the entire cake.

3. Reserve some frosting for piping if desired.

Notes

• Always frost cooled cake layers — warm cake melts buttercream and causes sliding.

• Chill the frosted cake for 30 minutes if slicing soon.

• Cake can remain at room temperature until serving.

Nutrition

(per serving)

Calories: 763 • Carbs: 114g • Protein: 5g • Fat: 35g • Saturated Fat: 17g • Cholesterol: 91mg • Sodium: 361mg • Fiber: 3g • Sugar: 93g • Vitamin A: 788IU • Calcium: 81mg • Iron: 2mg