INGREDIENTS :
\n1 3\/4 cups all purpose flour
\n3\/4 cup unsweetened cocoa powder
\n1 1\/2 teaspoon baking powder
\n1 1\/2 teaspoon baking soda
\n2 cups white granulated sugar
\n1 cup milk
\n1\/2 cup vegetable oil
\n2 teaspoons pure vanilla extract
\n1 cup boiling water<\/p>\n
CHOCOLATE BUTTERCREAM FROSTING<\/p>\n
4 oz butter, (120 g | 1\/2 cup)
\n2\/3 cup unsweetened cocoa powder
\n3 cups powdered sugar
\n1\/3 cup milk
\n1 teaspoon pure vanilla extract<\/p>\n
INSTRUCTIONS :<\/p>\n
CHOCOLATE CAKE<\/p>\n
Preheat oven to 350\u00b0F (180\u00b0C) standard or 320\u00b0F (160\u00b0C) fan\/convection.
\nLightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.<\/p>\n
Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.<\/p>\n
Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
\nPour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.<\/p>\n
Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.<\/p>\n
CHOCOLATE BUTTERCREAM FROSTING<\/p>\n
Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla. Credit to owner.<\/p>\n","protected":false},"excerpt":{"rendered":"
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