half a cup of sugar, granulated
3 and 3/4 cups of cocoa powder without sugar
half a teaspoon of baking soda
One and a half tablespoons of baking soda
1/4 teaspoon of salt
1.5 ounces of milk
50 milliliters of vegetable oil
two big eggs
vanilla extract, 2 tablespoons
an ounce of boiling water
Items for garnishing:
softened unsalted butter, measuring 1 cup
3 and 1/2 cups of sugar powder
Half a cup of cocoa powder without sugar
0.5 cups of milk
vanilla extract, 2 tablespoons
salt, just a sprinkle
The oven should be preheated to 350°F, or 180°C. Coat two 9-inch round cake pans with oil and flour.
The flour, sugar, cocoa powder, baking powder, baking soda, and salt should all be whipped together in a big basin.
Buttermilk, vegetable oil, eggs, and vanilla essence should be whisked together in a separate basin.
Toss the dry ingredients with the wet ones and stir until everything is combined.
Add the boiling water to the mixture slowly while mixing until well combined.
Arrange the cake pans with the batter in them.
Preheat the oven to 350 degrees Fahrenheit.
Allow the cake to cool in the pans for 10 minutes after removing it from the oven.
Take the cakes out of the pans and set them on wire racks to cool entirely.
Cream soft butter with an electric mixer to make frosting.
As you mix the butter, slowly add the powdered sugar, cocoa powder, milk, vanilla extract, and salt. mix until everything is incorporated and creamy.
Once the cake has cooled fully, put it in the freezer.
Graze it!