Chocolate Cake Recipe Get ingredients: 265 g (2 cups) flour (all-purpose) 340 g (1 2/3 cups) sugar (white, granulated) 60 g (2/3 cups) cocoa powder (unsweetened, not Dutch process) 2 tsp baking soda 1 tsp baking powder 1/2 tsp kosher salt 111 g (1/2 cup) vegetable oil 2 eggs (100 g) (large, room temperature) 1 1/2 tsp vanilla extract (pure) 8 oz (1 cup) buttermilk or: 0.5 oz (1 tbsp) white vinegar or lemon juice 7.5 oz (1 cup minus 1 tbsp) milk (whole, room temperature) digital scale glass measuring cup (1 cup or more) 2 cake pans (8-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper stand mixer kettle spatula 1 tbsp, 1 tsp, 1/2 tsp Add to glass measuring cup and set aside: 8 oz (1 cup) buttermilk or: 0.5 oz (1 tbsp) white vinegar or lemon juice 7.5 oz (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 cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Boil 1 cup (240 g) water in the kettle. Set the oven to bake, 350° F (177° C). Attach the paddle to mixer. Add to mixer mixing bowl: 265 g (2 cups) flour 340 g (1 2/3 cups) sugar 60 g (2/3 cups) cocoa powder 2 tsp baking soda 1 tsp baking powder 1/2 tsp kosher salt Mix on low 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 mixer mixing bowl: buttermilk (milk + vinegar mixture) 111 g (1/2 cup) vegetable oil 2 eggs 1 1/2 tsp vanilla Mix on low until uniform. Slowly but steadily add the hot water, pouring down the side of the bowl. Mix on medium until smooth (about 2 minutes). Turn off the mixer. Remove the bowl from the mixer. Pour the batter into the pans, with about 670 g batter per pan. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 32-45 minutes. 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 pan. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 5 minutes. Invert each cake: 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 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 pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the 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 on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once 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 place them in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes once they are completely cool and dry. Assembly Prepare chocolate buttercream icing, buttercream icing (2x 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.