Ingredients:
Cake:
1 3/4 cups all-purpose flour
1 cup boiling water
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Buttercream Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1/4 cup melted dark chocolate (optional)
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions:
Prepare the cake:
Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed until combined.
Gradually stir in the boiling water until the batter is smooth (it will be thin).
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the buttercream frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add salt, vanilla extract, and heavy cream. Beat on high speed for 3-4 minutes until light and fluffy. For extra richness, stir the melted dark chocolate until smooth.
Assembling the cake:
Place one cake layer on a serving plate and spread a generous amount of buttercream frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Optional: decorate with piped swirls or chocolate shavings.