Set the oven to 350°F (180°C) or 320°F (160°C) with the fan/convection setting.
Grease two 9-inch (22 cm) round cake pans with a little bit of butter. Put parchment paper on the bottom.
In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Whisk in sugar, then add eggs, milk, oil and vanilla. Stir well with a whisk until there are no more lumps, about 30 seconds.
Mix well as you pour boiling water into the batter. The batter for a cake is thin.
Pour the batter into the cake pans and bake for 30–35 minutes, or until a wooden skewer inserted in the middle comes out clean.
Let them cool for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
FROSTING WITH CHOCOLATE AND BUTTERCREAM :
Melt the butter, and then stir in the cocoa powder. Alternate adding powdered sugar and milk while beating until the mixture is spreadable. If needed, add a little more milk. Stir in vanilla.
TIPS AND TRICKS FOR BAKING SUCCESS
Cocoa Powder: To enhance the richness of the cake, you can use a combination of 1/2 cup Dutch processed cocoa powder and 1/4 cup regular unsweetened cocoa powder.
Coffee: For an even more intense chocolate flavor, dissolve 2 teaspoons of instant coffee or espresso in the boiling water before adding it to the batter. The coffee won’t be detectable but will enhance the chocolatey goodness.
Sugar: This recipe calls for white granulated sugar, but you can also use superfine or caster sugar as alternatives.
Springform Pan (Please Note): Keep in mind that springform pans are not entirely leakproof. Thin cake batters like this one may leak through the base. To prevent this issue, line the base of the pan with parchment paper, making sure it extends up to where the sides meet the base to create a cover. Additionally, place a baking sheet on the shelf below the cake pan or at the bottom of the oven to catch any potential drips. Avoid placing the cake pan directly on the oven rack.
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