Ingredients:

  • 2 cups (250g) All-Purpose Flour, sifted
  • 2 cups (400g) Granulated Sugar
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Soda
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 cup (240ml) Buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
  • ½ cup (120ml) Vegetable Oil
  • 2 Large Eggs, lightly beaten
  • 2 teaspoons Vanilla Extract
  • 1 cup (240ml) Boiling Water
  • 4 ounces (115g) Unsalted Butter, melted
  • 6 tablespoons (85g) Unsalted Butter, softened
  • 3 cups (360g) Powdered Sugar, sifted
  • ⅓ cup (30g) Unsweetened Cocoa Powder
  • ¼ cup (60ml) Milk (or strong brewed coffee for extra mocha flavour)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the baking sheet with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gradually pour in the boiling water and melted butter, mixing until the batter is smooth and thin. Don't be alarmed, it will be liquidy!
  6. Pour the batter into the prepared baking sheet and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Let the cake cool completely in the pan before frosting.
  8. While the cake cools, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk (or coffee), beating until smooth. Stir in the vanilla extract and salt.
  10. Once the cake is completely cool, frost it evenly with the chocolate frosting.
  11. Cut into squares and serve. Enjoy the blissful chocolate experience!