Ingredients

• 1 3/4 cups all purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup milk
• 2 tsp vanilla extract
• 1 cup hot coffee or boiling water

• 1/2 cup butter
• 1/2 cup cocoa powder
• 3 cups powdered sugar
• 1/4 to 1/3 cup milk, as needed
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease two 8 inch round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat until smooth and well combined.
4. Slowly pour in hot coffee or water. The batter will become thin. This is normal.
5. Divide batter between the pans and bake for 30 to 35 minutes, until a toothpick comes out with moist crumbs.
6. Cool completely before frosting.
7. Beat softened butter until creamy, then add cocoa powder and mix until combined.
8. Add powdered sugar one cup at a time, pouring in milk as needed for texture.
9. Stir in vanilla and a pinch of salt.
10. Place one cake layer on a plate, spread a thick layer of frosting, add the second layer, then frost the top and sides.

Notes

• Use hot coffee for a richer chocolate flavor, though hot water works just as well.
• Do not overmix the batter. Mix only until the ingredients are combined.
• Cool the cakes completely before frosting, or the frosting will melt.

Storage

• Room temperature: covered, 2 to 3 days
• Refrigerator: covered, up to 5 days
• Freezer: frosted or unfrosted, up to 3 months
  

  Nutrition (Estimate, per slice)

  Calories: 420 Carbohydrates: 55g Protein: 5g Fat: 20g Saturated Fat: 11g Sugar: 40g Cholesterol: 58mg Sodium: 260mg Fiber: 2.8g Calcium: 70mg Iron: 3mg