Baking powder: 1 1/2 teaspoons
Baking soda: 1 1/2 teaspoons
Salt: 1 teaspoon
White granulated sugar: 2 cups (14 oz | 410 g)
Large eggs: 2
Milk: 1 cup (250 ml)
Vegetable oil: 1/2 cup (125 ml)
Pure vanilla extract: 2 teaspoons
Boiling water: 1 cup (250 ml)
For the chocolate buttercream frosting, you’ll need:
Butter: 4 oz (120 g | 1/2 cup)
Unsweetened cocoa powder: 2/3 cup (2.4 oz | 65 g)
Powdered sugar: 3 cups
Milk: 1/3 cup
Pure vanilla extract: 1 teaspoon
PREPARING THE CHOCOLATE CAKE BATTER :
CHOCOLATE CAKE :
Set the oven to 350°F (180°C) or 320°F (160°C) with the fan/convection setting.
Grease two 9-inch (22 cm) round cake pans with a little bit of butter. Put parchment paper on the bottom.
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