Chocolate Layer Cake

Ingredients

For the cake

• 2 cups granulated sugar, 400 g
• 1 ¾ cups all-purpose flour (plain flour), 220 g
• ¾ cup unsweetened cocoa powder, 65 g, natural
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda (bicarbonate of soda)
• 1 tsp fine salt
• 2 large eggs, at room temperature
• 1 cup whole milk, 240 ml
• ½ cup vegetable oil, 120 ml
• 2 tsp vanilla extract
• 1 cup hot brewed coffee or boiling water, 240 ml

For the chocolate frosting

• 1 cup unsalted butter, 226 g, softened
• ¾ cup unsweetened cocoa powder, 65 g, sifted
• 4 cups powdered sugar (icing sugar), 480 g, sifted
• ½ cup whole milk or heavy cream, 120 ml
• 2 tsp vanilla extract
• ¼ tsp fine salt

Instructions

Bake the layers

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment paper and dust with cocoa.
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add the eggs, milk, oil and vanilla and whisk for 1 to 2 minutes, until smooth.
4. Carefully whisk in the hot coffee. The batter will be very thin.
5. Divide the batter between the pans and bake for 30 to 35 minutes, until a skewer inserted in the center comes out clean.
6. Cool in the pans for 10 minutes, then turn out onto a wire rack, peel off the parchment and cool completely.

Make the frosting and assemble

7. Beat the butter with an electric mixer until creamy. Add the cocoa and beat until combined.
8. Add the powdered sugar alternately with the milk, beating on low speed, then add the vanilla and salt and beat on medium-high for 2 minutes, until fluffy.
9. Place one cake layer on a plate, spread with about 1 cup of frosting, top with the second layer and cover the top and sides with the remaining frosting.