Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
2 teaspoons vanilla extract
1/2 teaspoon salt
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Gradually add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and cool completely on a wire rack.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
Add the heavy cream, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer on top of the frosting.
Frost the top and sides of the cake with the remaining frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 25 minutes
Kcal: 450 kcal | Servings: 12 servings
