Instructions
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Place rack in center of oven, and heat to 350°.
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Lightly butter two 9-inch round cake pans. Line with parchment paper, and dust sides with cocoa; tap out excess. Set aside.
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In a large bowl, combine 3/4 cup cocoa, sugar, flour, baking powder, baking soda, and salt.
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Add butter or oil, milk, eggs, and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes.
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Add boiling water, and beat to combine (batter will be thin).
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Divide batter evenly between prepared pans.
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Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.
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Place one layer, top side up, on a serving plate.
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Using an offset spatula, spread with 1 cup of Chocolate Frosting. Top with remaining layer, bottom side up, and frost with remaining frosting.
Instructions For Chocolate Frosting
- In a medium saucepan, melt butter.
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Add cocoa, and beat with a handheld electric mixer to combine.
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Alternately add confectioners’ sugar and light cream, beating on medium speed until frosting reaches a spreading consistency.
- Add vanilla, and beat to combine.
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Add more light cream or sugar as needed to achieve desired consistency.
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Ingredients
- 1/2 cup unsalted butter, melted and cooled, or vegetable oil, plus more for pans.
- 3/4 cup Cocoa, plus more for pans
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk, room temperature
- 2 large eggs, lightly beaten, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Ingredients For Chocolate Frosting
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups Cocoa
- 6 cups confectioners’ sugar, sifted, more if needed
- 2/3 cup half and half, more if needed
- 2 teaspoons pure vanilla extract
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