Ingredients:
For the cake:
- 3 1/4 cups (390g) all-purpose flour
- 2 1/2 cups (315g) granulated sugar
- 1 1/2 cups (190g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (115g) unsalted butter, softened
For the chocolate buttercream frosting:
- 2 cups (400g) unsalted butter, softened
- 4 cups (400g) confectioners' sugar
- 1 cup (120g) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4 ounces (115g) high-quality dark chocolate, melted
Instructions:
Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and vanilla.
4. Add softened butter to dry ingredients; mix until just combined.
5. Gradually pour in milk mixture; mix until smooth.
6. Divide batter evenly between prepared pans.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Chocolate Buttercream Frosting:
1. Beat butter until creamy.
2. Gradually add confectioners' sugar; beat until smooth.
3. Add cocoa powder; beat until combined.
4. Beat in vanilla and melted chocolate.
Assembly:
1. Place one cake layer on a serving plate.
2. Spread a thick layer of frosting on top.
3. Place second cake layer on top.
4. Frost entire cake with remaining frosting.
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