Heavy cream or milk – ½ cup (120ml), adjust for consistency
Vanilla extract – 1½ tsp
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch (or 9-inch) round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
Add in the eggs, milk, oil, and vanilla extract. Mix until smooth and well combined using a hand mixer or whisk.
Gradually pour in the hot water (or hot coffee) while mixing. The batter will be thin — that’s what makes it moist.
Divide the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans for 10 minutes, then remove and cool fully on a wire rack.
To make the frosting, beat the softened butter until creamy. Add cocoa powder and mix until smooth. Gradually add the powdered sugar, alternating with the cream or milk, beating until light and fluffy. Stir in the vanilla and a pinch of salt.
Layer and frost the cooled cakes generously, smoothing the sides and top with a spatula. Optionally, garnish with chocolate shavings, sprinkles, or fresh berries.
