INGREDIENTS
1¾ cups all-purpose flour
1½ cups granulated sugar
3/4 cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
A pinch of salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 Tsp vanilla extract
1 cup boiling water
CHOCOLATE FROSTING:
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 Tsp vanilla extract
INSTRUCTIONS
? Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
? Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes.
? Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin, but that’s okay.
? Divide the batter evenly between the prepared cake pans.
? Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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