1. Prepare the Cake:
- Preheat the Oven: Heat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Add Boiling Water: Carefully stir in boiling water last. The batter will be thin, but this is expected.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
2. Make the Chocolate Frosting:
- Cream the Butter: Using a mixer, beat the butter until it is light and fluffy. Gradually add cocoa powder, beating well between additions.
- Add Powdered Sugar: Gradually beat in powdered sugar, alternating with milk as necessary to maintain a spreadable consistency. Add the vanilla extract and continue to beat until the frosting is smooth and creamy.
3. Assemble the Cake:
- Frost the Cake: If the cakes are domed on top, level them with a knife. Place one layer on your serving plate and spread frosting over the top. Add the second layer and apply a crumb coat (a thin layer of frosting that seals in crumbs). Refrigerate the cake for about 30 minutes to set the crumb coat.
- Final Frosting: Apply the final coat of frosting over the top and around the sides of the cake. Smooth with a spatula or knife.
4. Serve:
- Decorate: You can decorate with chocolate curls, sprinkles, or even fresh berries for added elegance.
- Enjoy: Slice and serve the cake at room temperature for best flavor and texture.
Tips for Success:
- Boiling Water: Adding boiling water to the batter helps to amplify the chocolate flavor and create a moist texture in the cake.
- Cooling the Cakes: Ensure that the cakes are completely cool before frosting to prevent the buttercream from melting.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
This moist chocolate cake is a straightforward yet indulgent dessert that’s perfect for celebrations or a cozy night in. Enjoy the deep chocolate flavor and rich, tender crumb of this beloved classic.