Instructions

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper if you’re not into washing up.
• Step 2: In a big mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. No fancy equipment needed here.
• Step 3: Add in eggs, milk, oil, and vanilla. Mix until smooth. It’s gonna be thick, totally normal.
• Step 4: Slowly pour in the boiling water while mixing. The batter will thin out and look weirdly runny. That’s the magic.
• Step 5: Pour the batter evenly into the two pans. Tap them on the counter to pop any sneaky air bubbles.
• Step 6: Bake for 30–35 minutes or until a toothpick comes out mostly clean. A few crumbs are fine. Overbaking? Don’t do that.
• Step 7: Let the cakes cool in the pans for 10 minutes. Then turn them out onto a rack to cool completely.
• Step 8: For the frosting, beat the butter until creamy. Add powdered sugar, cocoa powder, salt, and vanilla. Beat it like you mean it.
• Step 9: Add cream a tablespoon at a time until it’s fluffy and spreadable. Lick the spoon (optional but highly recommended).
• Step 10: Frost your cooled cakes, stack 'em if you're feeling fancy, and smooth that chocolaty goodness all around.