Ingredients
Scale
- 2 cups (280 g) all purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups (400 g) white granulated sugar
- 2 large eggs
- 1 cup (240 ml) milk (I always use whole milk)
- ½ (120 ml) cup vegetable oil
- 1½ tsp vanilla extract
- 1 cup (240 ml) boiling water
- chocolate buttercream frosting
Instructions
- Pre-heat oven to 350ºF (180ºC).
- Sift flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl. Add the sugar and mix to incorporate.
- In a separate mixing bowl beat the eggs, milk, oil and vanilla extract.
- Add the egg mixture into the dry ingredients and mix to incorporate. Slowly add the boiling water while still mixing and then scrape the inside of the bowl with a spatula to make sure everything was mixed well.
- Pour the batter into two 9 inch (23 cm) or three 8 inch (20 cm) round baking pans that have been greased and floured. Tap a few times to get rid off the air bubbles trapped inside the batter and bake for about 30-35 minutes or until a toothpick inserted in the center comes out dry. Let the cakes cool on top of a cooling rack for about 10 minutes. Then, take the cakes out of the baking pans and let them cool completely on the cooling rack.
- Once the cakes are cool you can frost them with the chocolate buttercream frosting or any frosting of your choice.