Ingredients

• 2 cup all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 0.5 cup vegetable oil
• 2 eggs
• 1.75 cup granulated sugar
• 1 cup hot water
• 1 teaspoon vanilla extract
• 0.5 cup unsalted butter, softened
• 0.75 cup unsweetened cocoa powder
• 3 cup powdered sugar
• 0.33 cup whole milk

Steps

1. Preheat your oven to 350°F and position the rack in the center of the oven.
2. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.
3. Whisk together the flour, cocoa powder, baking soda, and salt in a large mixing bowl until well combined.
4. Whisk together the oil, eggs, and sugar in another bowl until well combined and slightly pale, about 2 minutes.
5. Add the vanilla extract to the wet ingredients and mix until incorporated.
6. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
7. Slowly pour the hot water into the batter and stir until the batter is smooth and thin (it will look very liquid, which is correct).
8. Divide the batter evenly between the two prepared pans.
9. Bake for 30 to 35 minutes, until a toothpick inserted in the center of each cake comes out with just a few moist crumbs.
10. Remove the cakes from the oven and allow them to cool in their pans for 15 minutes.
11. Turn the cakes out onto wire cooling racks and allow them to cool completely, at least 1 hour.
12. While the cakes cool, beat the softened butter in a mixing bowl until creamy, about 2 minutes.
13. Sift the cocoa powder and powdered sugar together into the butter.
14. Beat the mixture until combined, then gradually add the milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.
15. Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting over the top.
16. Place the second cake layer on top and frost the top and sides of the entire cake.
17. Refrigerate the finished cake for at least 30 minutes before slicing and serving.

Nutrition