Ingredients

2 1/4 cups all-purpose flour

1 cup unsweetened cocoa powder

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

4 large eggs (room temperature)

2 teaspoons pure vanilla extract

1/2 cup full-fat sour cream

1 cup whole cultured buttermilk

3/4 cup vegetable or canola oil

1/2 cup boiling water (or freshly brewed hot coffee)

1 cup vegetable shortening or unsalted butter (softened)

5-6 cups powdered sugar

1 1/2 cups cocoa powder

1 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup evaporated milk

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans using a pastry brush and vegetable shortening. Tap out any excess flour and set the pans aside.

Step 2: In a large bowl, sift together the flour and cocoa powder. Add granulated sugar, brown sugar, salt, baking powder, and baking soda, then whisk to combine all dry ingredients evenly.

Step 3: Add eggs, vanilla extract, sour cream, buttermilk, and oil to the dry mixture. Using an electric hand mixer on medium speed (or a stand mixer or whisk), beat until combined. Scrape the bowl’s bottom and sides occasionally with a rubber spatula.

Step 4: Carefully add the boiling water (or hot coffee) to the batter. Whisk on low to medium speed to mix. The batter will be thin, which is normal.

Step 5: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, checking with a toothpick near the end; it should come out mostly clean with a few moist crumbs.

Step 6: Remove cakes from oven and let cool in pans for 10 minutes. Then turn cakes out onto wire racks to cool completely before frosting.

Step 7: To make the chocolate buttercream, combine powdered sugar, vegetable shortening (or softened butter), cocoa powder, salt, and vanilla extract in a large bowl. Beat on low to medium speed while gradually adding evaporated milk. Scrape bowl sides and bottom regularly.

Step 8: Once incorporated, increase mixer speed to high and beat for 1–2 minutes until fluffy. Adjust consistency by adding more powdered sugar if too thin, or a few tablespoons more evaporated milk or heavy cream if too thick.

Step 9: Place one cooled cake layer on a serving plate. Spread an even layer of frosting on top using an icing spatula. Add the second cake layer and frost the top and sides with remaining buttercream. Create swirls on top with the spatula for decoration.

Step 10: Refrigerate the cake uncovered or covered for 1 hour before serving to help set the frosting. Serve immediately after or store the cake for up to 5 days.

Tips & Variations

For a richer flavor, use freshly brewed hot coffee instead of boiling water in the batter.

Make sure eggs are at room temperature for a smoother batter and better rise.

If your frosting is too sweet, add a pinch of salt or espresso powder to balance the flavor.

Try adding a layer of raspberry jam between the cake layers for a fruity twist.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped tightly in plastic wrap at room temperature. Assemble and frost the day you plan to serve.

Can I freeze the cake?

Yes, the cake layers freeze well. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.