*ingredients :
°1 3/4 cups all-purpose flour
°3/4 cup of unsweetened cocoa powder
°1 1/2 teaspoon baking powder
°1 1/2 tsp baking soda
°2 cups granulated white sugar
°1 cup of milk
°1/2 cup vegetable oil
°2 teaspoons of pure vanilla extract
°1 cup boiling water
+chocolate buttercream frost
°4 oz butter (120g 1/2 cup)
°2/3 cup of unsweetened cocoa powder
°3 cups of powdered sugar
°1/3 cup of milk
°1 teaspoon of pure vanilla extract
*Directions :
+chocolate cake
Preheat oven to 350°F (180°C) or 320°F (160°C) with fan/convection.
Butter a 2 x 9 inch (22 cm) round cake tin. Line the base with parchment paper.
Sift the flour, cocoa, baking powder, baking soda, and salt together into a large bowl. Whisk the sugar, then add the eggs, milk, oil and vanilla. Whisk until combined, about 30 seconds.
Pour boiling water into the mixture and mix well. Cake batter is thin in consistency.
Pour the mixture into the cake pans and bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean.
Let cool for 10 minutes, then invert onto wire racks to cool completely before decorating.
+chocolate buttercream frost
Melt the butter, then whisk in the cocoa powder. Alternately add the powdered sugar and milk, whisking to evenly distribute the texture (add a small amount of additional milk, if needed). Add vanilla
Enjoy !
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