2 tsp vanilla extract
1 cup (240ml) boiling water or hot coffee (for a richer flavor)
For the Chocolate Frosting:
1 cup (230g) unsalted butter (softened)
1 ½ cups (150g) unsweetened cocoa powder
4-5 cups (500-625g) powdered sugar
½ cup (120ml) whole milk
2 tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (180°C) and grease two 9-inch (23 cm) round cake pans. Line the bottom with parchment paper for easy removal.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, whisking until smooth.
Slowly pour in the boiling water or hot coffee, and mix until the batter is smooth and thin.
Divide the batter evenly between the two prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Frosting:
In a large bowl, beat the softened butter on medium speed until creamy.
Add the cocoa powder and mix until combined.
Gradually add the powdered sugar, 1 cup at a time, alternating with the milk. Mix on low speed until the frosting reaches the desired consistency.
Add vanilla extract and a pinch of salt. Beat on high speed for 1-2 minutes until the frosting is fluffy and smooth.
3. Assemble the Cake:
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