# What You’ll Need:
→ For the Cake
01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder, preferably Dutch-processed
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon fine sea salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ For the Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 1/2 cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - 1/2 cup whole milk, plus more as needed
16 - 2 teaspoons pure vanilla extract
17 - 1/2 teaspoon fine sea salt
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until just combined.
04 - Reduce mixer speed to low. Carefully pour in boiling water and mix until batter is smooth. The batter will be thin.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter on medium-high speed until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth.
08 - Add milk, vanilla, and salt. Beat until fluffy and spreadable, adding more milk if needed to reach desired consistency.
09 - Place one cooled cake layer on a serving plate. Spread with frosting. Top with second layer and frost the top and sides evenly.
10 - Slice into wedges and serve immediately. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
