Classic Chocolate Cake with Chocolate Buttercream Frosting

Preheat your oven to 350°F (180°C) standard or 320°F (160°C) for fan/convection ovens. Lightly grease two 9-inch (22 cm) round cake pans with butter, and line the bottom with parchment paper to prevent sticking.

Mix the dry ingredients:
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk in the sugar to combine.

Add wet ingredients:
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Whisk well for about 30 seconds until smooth and lump-free.

Add boiling water:
Pour the boiling water into the batter and mix well. The batter will be thin, which is perfectly normal.

Bake the cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

Cool the cakes:
Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

Chocolate Buttercream Frosting:
Prepare the frosting:
Melt the butter in a microwave-safe bowl or on the stove. Once melted, whisk in the cocoa powder.

Add powdered sugar and milk:
Alternately add the powdered sugar and milk to the cocoa-butter mixture, stirring well to achieve a spreading consistency. If the frosting is too thick, add a small amount of additional milk.

Finish the frosting:
Stir in the vanilla extract for extra flavor. Once the frosting is smooth and creamy, it’s ready to use.

Assemble the Cake:
Frost the cake:

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