Ingredients:
**For the Cake:**
– 1 3/4 cups (220g) all-purpose flour
– 1 1/2 cups (300g) granulated sugar
– 3/4 cup (75g) unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup (240ml) whole milk
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons vanilla extract
– 1 cup (240ml) boiling water
**For the Chocolate Frosting:**
– 1 cup (230g) unsalted butter, softened
– 3 1/2 cups (420g) powdered sugar
– 1/2 cup (50g) unsweetened cocoa powder
– 1/2 teaspoon salt
– 2 teaspoons vanilla extract
– 1/2 cup (120ml) heavy cream or milk
PREPARATION:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
– Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. **Make the Cake Batter:**
– In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until smooth.
– Stir in the boiling water (the batter will be thin).
– Pour the batter evenly into the prepared pans.
3. **Bake the Cakes:**
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
– Cool the cakes in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
4. **Make the Chocolate Frosting:**
– In a large mixing bowl, beat the softened butter until creamy.
– Sift together the powdered sugar and cocoa powder, then add to the butter.
– Add the salt and vanilla extract, and beat on low speed until combined.
– Gradually add the heavy cream or milk, beating on high speed until the frosting is smooth and fluffy.
5. **Assemble the Cake:**
– Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top.
– Place the second cake layer on top and spread frosting over the top and sides of the cake.
– Use a spatula or spoon to create swirls in the frosting for a decorative touch.
6. **Serve:**
– Slice and serve the cake at room temperature. Store any leftovers covered at room temperature for up to 3 days.
Enjoy your classic chocolate cake with a rich, creamy frosting!