- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1½ cups butter (3 sticks), softened
- 1 cup unsweetened cocoa
- 5 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Prepare two 9" cake pans by spraying with baking spray or buttering and lightly flouring.
For the Cake:
Add the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a standing mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add the milk, vegetable oil, eggs and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce the speed and carefully add the boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Divide the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the cake to cool for about 15 minutes. Remove from the pan and cool completely.
For the Chocolate Buttercream Frosting:
Add the cocoa to a large bowl or the bowl of standing mixer. Whisk through to remove any lumps.
Cream together the butter and cocoa powder until well-combined.
Add the sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all of the sugar and milk has been added. Lastly, add in the vanilla.
If the frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more powdered sugar, a tablespoon at a time until it reaches the right consistency.