Ingredients:
For the cake:
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
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 chocolate frosting:
1 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Instructions:
For the cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
Stir in the boiling water until the batter is well mixed. The batter will be thin, but that’s okay.
Pour the batter evenly into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the chocolate frosting:
In a large bowl, beat the softened butter until creamy.
Add the cocoa powder and powdered sugar, alternating with the milk, beating on low speed until all ingredients are combined.
Stir in the vanilla extract and beat until the frosting is smooth and fluffy.
Assembling the cake:
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
You can decorate the cake with additional chocolate shavings, sprinkles, or any other toppings of your choice.
Slice and enjoy