Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 1/2 cups (340g) unsalted butter, softened
  • 3 1/2 cups (420g) powdered sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans with butter and line the bottoms with parchment paper.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until the color is uniform.
  3. Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Whisk by hand until the batter is smooth.
  4. Carefully stir in the boiling water or hot coffee with a spatula until combined; the batter will be thin.
  5. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Prepare buttercream by beating softened butter, powdered sugar, cocoa powder, heavy cream, vanilla, and salt until silky.
  8. Frost the cooled cake layers and allow to set for 2 hours before serving.