Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Edible gold leaf or gold sprinkles
  • Fresh berries (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the whole milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Gradually stir in the boiling water until the batter is thin.
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder, mixing until combined.
  9. Add the heavy cream, vanilla extract, and a pinch of salt, beating until light and fluffy.
  10. Layer the cakes and frost the top and sides with the prepared frosting, smoothing as desired.
  11. Garnish with edible gold leaf, fresh berries, and chocolate shavings as desired.