Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1/2 cup (115g) unsalted butter, melted
  • 1/3 cup (30g) unsweetened cocoa powder
  • 3 cups (600g) powdered sugar
  • 1/3 cup (80ml) milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Whisk by hand until the batter is smooth and glossy.
  4. Carefully stir in the boiling water or hot coffee until fully incorporated; the batter will be thin.
  5. Pour batter into the prepared pan, smoothing the top with a spatula.
  6. Bake on the center rack for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cake to cool for approximately 90 minutes.
  8. Prepare frosting by combining melted unsalted butter, cocoa powder, powdered sugar, milk, and vanilla extract, then spread over the cake.