Preparation Steps

• Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
• In a separate bowl, beat the eggs, vegetable oil, and milk until smooth, then stir the wet ingredients into the dry ingredients until just combined.
• Carefully stir in the hot water a little at a time. The batter will be thin — this is correct and makes the cake moist.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
• While the cake cools, make the buttercream. Beat the softened butter until fluffy, then gradually add the powdered sugar and cocoa powder on low speed.
• Add the vanilla and heavy cream and beat on medium-high until light and spreadable. Adjust consistency with more cream or powdered sugar as needed.
• Place one cake layer on a serving plate, spread a layer of buttercream over the top, add the second layer, and frost the top and sides of the cake evenly.
• Slice and serve. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.