Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
For the frosting:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add eggs, vegetable oil, and vanilla extract. Mix thoroughly until combined.
- Gradually pour in buttermilk and mix until smooth.
- Carefully add boiling water, mixing slowly. The batter will be thin, which is normal.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean.
- Let cakes cool in pansfor 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: beat softened butter, cocoa powder, and powdered sugar until smooth. Add milk and vanilla, then beat to fluffy consistency.
- Spread frosting between layers, over the top, and sides of the cooled cakes. Decorate as desired.
Notes
- Ensure oven is fully preheated for even baking.
- You can substitute gluten-free flour to make it gluten-free.
- For extra moistness, add a tablespoon of sour cream to the batter.
- Top with edible gold or fresh berries for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gourmet
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 420 kcal Kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg