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.
1/2cupvegetable oil or oil of choice - I used canola (118 ml)
1teaspoonbaking powder - heaped
1teaspoonbaking soda - heaped
1teaspoonsalt
1-2cupssugar I used 1 cup (200-400 g)
2large eggs
1/2cupcocoa powder (50 g)
1cupboiling water (236 ml)
2teaspoonsvanilla extract
1teaspooninstant coffee powder
1cupliquid milk (240 ml)
Chocolate Buttercream Frosting
1/2cupbutter (113 g) - softened
3cupsicing sugar (375 g)
2tablespoonsliquid milk (or more as needed)
1tablespoonvanilla extract
1/2cupcocoa powder (50 g)
Instructions
Chocolate Cake
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.
Chocolate Buttercream Frosting
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.