Serves 1
Directions
- 1Preheat oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 4Add eggs, milk, oil, and vanilla. Beat until smooth.
- 5Carefully stir in boiling water.
- 6Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 7Let cakes cool in pans for 10 minutes.
- 8Transfer cakes to wire racks to cool completely.
- 9Beat butter until creamy.
- 10Gradually add powdered sugar and cocoa powder.
- 11Mix in salt, vanilla, and heavy cream.
- 12Beat until fluffy.
- 13Frost cooled cakes, layering them and covering the sides.
- 14Slice and enjoy the ultimate chocolate indulgence!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 3.5 cups powdered sugar
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp salt
- 2 tsp vanilla extract
- 0.25 cup heavy cream
Equipment
oven9-inch round cake panslarge bowlwire racks
Tips
- The batter will be thin, but that’s normal.
- Adjust heavy cream for desired frosting consistency.
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