Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, 1 1/2 cups sugar, 1 cup cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and 2 teaspoons vanilla extract until well combined.
- Finish Batter (1): Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Finish Batter (2): Slowly stir in the hot water until the batter is smooth. (The batter will be thin.)
- Bake Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting Base: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and 1/2 cup cocoa powder, mixing until combined.
- Finish Frosting: Add the heavy cream and 2 teaspoons vanilla extract. Beat on high speed for 2-3 minutes until the frosting is light and fluffy.
- Assemble: Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Serve: Serve immediately or refrigerate until ready to serve.
Notes
Richer Flavor: Consider adding a teaspoon of espresso powder to the batter for a richer, deeper chocolate flavor.
Buttermilk Substitute: You can substitute the buttermilk with 1 1/2 cups whole milk mixed with 1 tablespoon of white vinegar for a similar tang.
Sifting: Sifting the dry ingredients, especially the cocoa powder, ensures a light, smooth batter without lumps.
Frosting: Ensure the butter is fully softened for the creamiest frosting texture.