Ingredients:

  • 2 cups (400g) granulated white sugar
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (75g) high-quality unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) neutral vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water
  • ½ cup (115g) unsalted butter, melted
  • ⅔ cup (65g) unsweetened cocoa powder for frosting
  • 3 cups (375g) powdered sugar
  • ⅓ cup (80ml) whole milk
  • 1 tsp pure vanilla extract for frosting

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease and line the bottoms of two 23cm (9 inch) round cake pans with parchment paper.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until no clumps remain.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for approximately 2 minutes until the batter is thick and dark.
  4. Stir in the 240ml boiling water by hand using a whisk. Note: The batter will be very thin and watery; this is expected.
  5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
  7. For the frosting, melt 115g butter. Stir in 65g cocoa powder. Alternately add 375g powdered sugar and 80ml milk, beating on medium speed to spreading consistency. Add 1 tsp vanilla and frost the cooled cake.