Chocolate Cake Recipe Get ingredients: 245 g (1 cup) buttermilk (room temperature) or: 15 g (1 tbsp) white vinegar or lemon juice 230 g (1 cup minus 1 tbsp) milk 2 eggs (100 g) (large, room temperature) 5 g (1 tsp) baking powder 10 g (2 tsp) baking soda 57 g (2/3 cups) cocoa powder (unsweetened, not Dutch process) 250 g (2 cups) flour (all-purpose) 2 g (1/2 tsp) kosher salt 350 g (1 2/3 cups) sugar (white, granulated) 6 g (1 1/2 tsp) vanilla extract (pure) 109 g (1/2 cup) vegetable oil stand mixer kettle 2 cake pans (8-inch diameter, 1.5" or taller, preferably light coloured) glass measuring cup (1 cup or more) spatula cooking spray (or butter) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Add to glass measuring cup: 245 g (1 cup) buttermilk or: 15 g (1 tbsp) white vinegar or lemon juice 230 g (1 cup minus 1 tbsp) milk Stir with a fork or spoon to combine (about 15 seconds). Set aside for at least 5-15 minutes. Grease the bottom and sides of the cake pans with cooking spray (or butter). Cut parchment paper into circles and place in the bottom of the cake pans. Set aside. Boil 237 g (1 cup) water in the kettle. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Attach the paddle to the stand mixer. Add to stand mixer bowl: 250 g (2 cups) flour 350 g (1 2/3 cups) sugar 57 g (2/3 cups) cocoa powder 10 g (2 tsp) baking soda 5 g (1 tsp) baking powder 2 g (1/2 tsp) kosher salt Mix on low speed until the mixture is a consistent light brown colour throughout (about 30 seconds). Using a spatula, scrape the bottom to make sure all the ingredients have been mixed. Add to stand mixer bowl: buttermilk 109 g (1/2 cup) vegetable oil 2 eggs (100 g) 6 g (1 1/2 tsp) vanilla extract Mix on low speed until uniform. Slowly but steadily add the boiling hot water, pouring down the side of the bowl. Mix on medium speed until smooth (about 2 minutes). Pour the batter into the cake pans (about 670 g per cake pan). Tap the bottom of each cake pan firmly against the table to remove air bubbles. Bake for 32-45 minutes (or until a toothpick comes out clean). To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the cake pan. Let cool at room temperature in the cake pans for 5 minutes. Invert each cake onto a wire rack: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the cake pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Lift the cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely at room temperature on the wire racks (about 2 hours). After the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and store in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes after they are completely cool and dry. Assembly Prepare chocolate buttercream icing, buttercream icing (2× batch), or Swiss buttercream icing. Assemble the cake. Crumb coat the cake with the icing. Reserve about 1-2 cups icing for decoration. Ice the cake with the icing.