Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy whipping cream
  • ½ cup (60g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • ½ cup (50g) unsweetened cocoa powder
  • ¼ cup (60ml) whole milk
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans or line with parchment paper.
  3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add eggs, milk, oil, and vanilla to the dry ingredients; mix until combined.
  5. Carefully stir in boiling water; the batter will be thin.
  6. Divide batter evenly between prepared pans.
  7. Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack.
  8. In a mixing bowl, whip heavy cream until soft peaks form; add powdered sugar and vanilla; whip until stiff peaks form.
  9. Once cakes are cool, place one layer on a serving plate, spread filling on top, and add the second layer.
  10. In a mixing bowl, beat butter until creamy; gradually add powdered sugar, cocoa powder, milk, and vanilla until smooth and spreadable.
  11. Frost the top and sides of the cake with chocolate frosting.
  12. Chill for 30 minutes to set the frosting, then serve.