Ingredients
1¾cupsall purpose flour,or plain flour
¾cupunsweetened cocoa powder,or regular Hershey’s cocoa powder
1½tspbaking powder
1½tspbaking soda
1tspsalt
2cupswhite granulated sugar
2largeeggs
1cupmilk
½cupvegetable oil
2tsppure vanilla extract
1cupboiling water
4ozbutter
⅔cupunsweetened cocoa powder,or regular Hershey’s
3cupspowdered sugar,confectioners or icing sugar
⅓cupmilk
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F standard or 320 degrees F fan/convection.
Lightly grease two 9-inch round cake pans with butter. Line base with parchment paper.
Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well for 30 seconds to combine until lump free.
Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
Pour batter into cake pans and bake for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean.
Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.
