INGREDIENTS
CAKE
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
CHOCOLATE FROSTING
- 1 cup butter, softened (2 sticks)
- Pinch of salt
- 3/4 cup cocoa powder
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 cup heavy cream, plus more as needed
INSTRUCTIONS
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray or line two 9-inch cake pans with parchment paper circles and spray sides with cooking spray.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Add the buttermilk, oil, eggs, and vanilla and mix on medium speed using a hand mixer or stand mixer until combined.
- Add the hot water and mix on low speed until combined. Scrape bottom and sides of the bowl and mix on medium speed for 30 seconds.
- Pour into the baking dish or divide evenly between cake pans. Bake for 32-37 minutes for a rectangular cake, or 30-35 minutes for 9-inch round cake pans until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before frosting.
CHOCOLATE FROSTING
- In a large bowl, beat the butter, salt and cocoa powder together until creamy and smooth.
- Gradually add the powdered sugar 1 cup at a time, with 1 tablespoon of the cream at a time, mixing between each addition and scraping down the sides of the bowl as needed. Add additional cream as needed and continue to beat for about 5 minutes until light and fluffy.
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