Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • ⅔ cup (55g) unsweetened cocoa powder
  • ⅓ cup (80ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  5. Carefully stir in the boiling water until the batter is smooth.
  6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
  8. Beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in heavy cream and vanilla until smooth.
  9. Once the cake layers are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.