Ingredients:

  • 1 3/4 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs
  • 1 cup Whole Milk (or 2%)
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water or Hot Coffee
  • 1 cup Semi-Sweet Chocolate Chips (For Glaze)
  • 1/2 cup Heavy Cream (For Glaze)
  • 1 tablespoon Unsalted Butter (For Glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles. Boil water or brew strong coffee.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined and lump-free.
  3. Create three wells in the dry mixture. Add the eggs to one well, the milk and oil to another, and the vanilla extract to the third. Briefly whisk these liquids into the dry ingredients just until combined.
  4. Carefully pour the boiling water (or hot coffee) into the batter. Whisk gently until the batter is smooth and very thin. Note: The batter will be liquidy.
  5. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean or with moist crumbs attached.
  6. Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely before frosting or glazing.
  7. To prepare the optional glaze, gently heat the heavy cream until just steaming. Place chocolate chips in a heatproof bowl. Pour hot cream over chips, let stand for 5 minutes, then whisk until smooth. Whisk in the butter until glossy.
  8. Once the cake is completely cool, frost or pour the slightly cooled glaze over the layers to assemble.