Ingredients

• all-purpose flour - 1 and ¾ cups
• granulated sugar - 2 cups
• unsweetened cocoa powder - ¾ cup
• baking powder - 1 and ½ teaspoons
• baking soda - 1 and ½ teaspoons
• salt - 1 teaspoon
• eggs - 2 large
• whole milk - 1 cup
• vegetable oil - ½ cup
• vanilla extract - 2 teaspoons
• boiling water - 1 cup
• unsalted butter - 1 cup (for frosting)
• confectioners' sugar - 3 and ½ cups (for frosting)
• cocoa powder - 1 cup (for frosting)
• heavy cream - ⅓ cup (for frosting)
• vanilla extract - 1 teaspoon (for frosting)

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add the eggs, milk, oil, and vanilla extract to the flour mixture. Beat on medium speed for 2 minutes.

4. 4.

   Stir in the boiling water (batter will be thin). Pour the batter evenly into the prepared pans.

5. 5.

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. 6.

   Cool the cakes in the pans for 10 minutes, then remove from pans to a wire rack to cool completely.

7. 7.

   For the frosting, beat the butter until creamy. Gradually add the confectioners' sugar and cocoa powder, beating until well combined.

8. 8.

   Add the heavy cream and vanilla extract to the frosting mixture and beat until light and fluffy.

9. 9.

   Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides of the cake.

10. 10.

    Refrigerate for at least 30 minutes before serving to set the frosting.

Nutritional Facts