Ingredients
Method
- Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the boiling water while mixing on low speed until the batter is smooth and slightly thin.
- Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting: Beat softened butter until light and fluffy. Gradually add powdered sugar and cocoa powder, mixing until combined.
- Add milk and vanilla extract, then mix until the frosting is smooth and creamy. Add a pinch of salt to balance the flavor.
- Beat for an additional 2–3 minutes until fluffy.
- Level the cake layers if needed, then place one layer on a serving plate and spread a generous amount of frosting over the top.
- Add the second cake layer and frost the top and sides evenly.
- Decorate with chocolate shavings, fresh berries, or chopped nuts. Refrigerate for at least 30 minutes before serving.
Notes
For extra richness, substitute half of the milk in the frosting with heavy cream. You can also add espresso powder to enhance the chocolate flavor. Store leftovers covered in the refrigerator for up to 5 days.