Ingredients:

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Assorted edible flowers (e.g., pansies, violets, nasturtiums)
  • Fresh mint leaves (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, combine eggs, milk, vegetable oil, and vanilla. Mix until combined.
  5. Pour the wet mixture into the dry ingredients and mix until combined.
  6. Gradually add boiling water and stir until smooth.
  7. Divide batter between prepared pans and bake for 30-35 minutes. Check doneness with a toothpick.
  8. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a bowl, beat the softened butter, powdered sugar, cocoa powder, cream, and vanilla until fluffy.
  10. Level the cakes if necessary. Spread frosting between layers, on top, and around the sides.
  11. Arrange edible flowers on top of the frosted cake for decoration.