Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, melted
  • 1/3 cup (30g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 1/3 cup (80ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Pour in the boiling water and whisk quickly to bloom the cocoa.
  3. Stir in the buttermilk, vegetable oil, eggs, and vanilla extract using a whisk or spatula until the batter is silky and smooth. Do not overmix.
  4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the frosting by whisking melted butter and cocoa powder until smooth. Gradually stir in powdered sugar and milk until glossy and spreadable. Apply the frosting to the cooled cake.