Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup full-fat buttermilk
  • 0.5 cup neutral oil (canola or vegetable)
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 3.5 cups powdered sugar
  • 0.5 cup cocoa powder
  • 3 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together the all-purpose flour, granulated sugar, Dutch-process cocoa, baking powder, baking soda, and salt into a large mixing bowl to ensure no clumps remain.
  3. Add the eggs, buttermilk, neutral oil, and vanilla extract to the dry ingredients. Whisk by hand until the mixture is thick, dark, and well-combined.
  4. Carefully pour in the boiling water. Whisk gently until smooth. The batter will be very thin, which is normal for this high-hydration recipe.
  5. Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire cooling rack to cool completely.
  7. Prepare the icing by beating softened butter, powdered sugar, 0.5 cup cocoa powder, and heavy cream until silk-smooth. Frost the cooled cake layers as desired.