This is a classic chocolate cake that is so easy to put together. You only need one bowl! It pairs up with the most amazing chocolate buttercream frosting.
Heat oven to 350 degrees F (180 degrees C). Grease and dust with cocoa powder, two 9-inch round baking pans.
In a large bowl, whisk together the flour, baking powder, baking soda, instant coffee powder, salt and sugar.
Add eggs, milk, oil and vanilla extract to the whisked powder. Mix well until everything is well incorporated.
Add boiling water to the water and mix well. It is going to become very thin. This is normal.
Pour the batter into prepared cake pans and bake at 350 degrees F (180 degrees C) for about 35 minutes until a toothpick inserted in the middle of both cakes comes out clean.
Let the cake cool completely then spread frosting on top if you so wish.
Put butter into a stand mixer and cream on low for about one minute. Add in icing sugar, one cup at a time, beating the butter and sugar after each addition. Add in milk and vanilla extract and beat. Add the cocoa powder and beat to a spreading consistency. If the frosting is too light, add more sugar. If it is too thick, add a little milk.
Recipe slightly adapted from Hershey's Kitchens.