Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 2 cups (480ml) heavy whipping cream
  • ½ cup (50g) powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Carefully stir in the boiling water until the batter is smooth (note: the batter will be thin).
  6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Whip the heavy cream with a mixer until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.
  9. Place one cake layer on a serving plate. Spread a layer of whipped cream filling, then top with the second cake layer. Frost the top and sides of the cake with remaining whipped cream.
  10. Chill the assembled cake for 30 minutes to set the filling, then slice and serve.