Best Chocolate Cake EVER

Best Chocolate Layer Cake EVER (adapted slightly from Add a Pinch)

*high altitude adjustments in italics*

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder (1 tsp)

1½ teaspoons baking soda (1/2 tsp)

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk (I used coconut milk for my dairy free version)

½ cup vegetable oil

2 eggs (3 eggs)

2 teaspoons vanilla extract

1 cup boiling water

Preheat oven to 350º (360 for high altitude) degrees. Butter and flour two 9-inch straight-sided cake pans and set aside.

Combine flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer and whisk to combine. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix on medium speed until smooth and well combined. Carefully add boiling water to the cake batter and beat on high speed for about 1 minute to add air to the batter.

Divide the cake batter evenly between the two cake pans. Bake for 25-35 minutes, rotating the pans halfway through, until a toothpick or cake tester inserted in the center comes out clean, or with a few crumbs. Remove from the oven and allow to cool in the pans, on a cooling rack, for about 10 minutes. Remove from the pans and continue cooling completely before frosting.

Perfect Chocolate Buttercream Frosting

1½ cups salted butter (3 sticks), softened

1 cup unsweetened cocoa

4-5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder