Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the oil, buttermilk, eggs, and vanilla extract. Slowly add the wet ingredients to the dry ingredients and mix until combined.
- Stir in the boiling water until the batter is smooth. Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Interesting Facts
- This recipe was adapted from the classic Hershey's "Perfectly Chocolate" Chocolate Cake recipe.
- Cake flour can be substituted for all-purpose flour for a lighter, fluffier cake.
- Add a pinch of espresso powder to the batter for an extra chocolatey flavor.
- To make a chocolate glaze, mix together 1/4 cup melted butter, 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1/4 cup milk.
