- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the filling, whip heavy cream until soft peaks form, then gradually add confectioners' sugar and vanilla, whip until stiff peaks form.
- Once the cakes are cool, slice each cake in half horizontally.
- Spread a generous amount of whipped cream on the cut side of one cake layer and top with another layer. Repeat with remaining layers.
- Top with the final layer and frost the top with any remaining whipped cream.
- Chill before serving for best results.
Notes
- For a richer flavor, you can add chocolate shavings on top of the whipped cream.
- Make sure all ingredients are at room temperature for better mixing.
- Author: Souzan
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian