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1 cup (230g) unsalted butter, softened
3 1/2 cups (440g) powdered sugar
1/2 cup (50g) unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
1/4 cup (60ml) heavy cream or milk
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
Prepare the Cake Batter:
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and well combined.
Stir in the boiling water or hot coffee until the batter is thin and well mixed.
Bake the Cake:
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.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.
Make the Frosting:
In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
Add the vanilla extract, salt, and heavy cream or milk. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a little more cream or milk; if too thin, add more powdered sugar.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Serve:
Slice the cake and serve. Enjoy this rich, chocolatey delight with a glass of milk or a cup of coffee.
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 12 slices
Calories per Serving: ~400-450 kcal (depending on portion size and frosting thickness)
