Ingredients:

  • 1 ¾ cups All-purpose flour (sifted)
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Natural)
  • 1 ½ tsp Baking Soda (Bicarbonate of Soda)
  • 1 ½ tsp Baking Powder
  • 1 tsp Salt (Fine sea salt)
  • 2 Large Eggs (room temperature)
  • 1 cup Whole Milk (room temperature)
  • ½ cup Vegetable Oil (or melted coconut oil)
  • 2 tsp Vanilla Extract
  • 1 cup Boiling Water or Hot Black Coffee
  • 1 cup Unsalted Butter, softened (2 sticks)
  • ½ cup Unsweetened Cocoa Powder (for frosting, sifted)
  • 3 ½ – 4 cups Confectioners' Sugar (Icing Sugar, sifted)
  • ¼ cup Whole Milk or Heavy Cream (for frosting)
  • 1 tsp Vanilla Extract (for frosting)
  • Pinch Salt (for frosting)

Instructions:

  1. Preheat Oven and Prep Pans: Preheat the oven to 350°F (175°C). Grease and flour both 9-inch cake pans. Line the bottoms with a circle of parchment paper.
  2. Combine Dry Ingredients (Sponge): In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk briefly to ensure thorough combination.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until just combined.
  4. Integrate Wet into Dry: Add the wet mixture to the large bowl of dry ingredients. Beat with an electric mixer on medium speed for exactly two minutes. Scrape down the bowl. Do not overmix.
  5. Bloom the Cocoa: Carefully and slowly pour the boiling water or coffee into the batter while the mixer is running on low speed. The batter will be very thin—this is correct. Stop the mixer immediately once fully incorporated.
  6. Divide and Bake: Pour the batter evenly into the prepared cake pans (about 600-650g per pan).
  7. Bake: Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  8. Cool: Let the cakes cool in the pans for 10 minutes. Invert them onto a wire rack, remove the parchment paper, and allow them to cool completely (at least 60 minutes) before frosting.
  9. Prepare Buttercream: In the bowl of a stand mixer, beat the softened butter until light and fluffy (about 3 minutes).
  10. Add Cocoa and Sugar: Sift the cocoa powder and 3 cups of the confectioners' sugar directly into the butter. Mix on low speed until combined, then increase to medium until creamy.
  11. Adjust Consistency: Add the vanilla, salt, and 3 tablespoons of milk/cream. Beat until smooth. Add the remaining confectioners’ sugar and remaining milk/cream (if needed) until the desired fluffy, spreadable consistency is reached.
  12. Assemble: Place one cooled layer flat-side up. Spread a generous layer of buttercream. Top with the second layer. Finish with a crumb coat, chill briefly (15 minutes), and then apply the final layer of frosting.