Classic Chocolate Cake

Ingredients

• ¾ cup + 2 tbsp flour (112 grams) (all-purpose flour or wheat flour)
• ¼ cup + 2 tbsp cocoa powder (34 grams) (6 tbsps)
• ½ tsp salt
• ¾ tsp baking powder
• ¾ tsp baking soda
• 1 cup sugar (organic)

Wet ingredients

• 1 egg
• ½ cup milk
• ¼ cup oil (4 tbsps) (I used virgin coconut oil)
• 1 to 2 tsp vanilla extract or powder as needed
• ½ cup boiling hot water

For chocolate buttercream frosting (optional)

• ½ cup butter unsalted (soft but cold)
• 1¾ cup powdered sugar or confectioners sugar
• 4 tbsp cocoa powder
• 1½ tbsp milk or whipping cream
• 1 tsp vanilla extract

Steps

1. Grease and line either 2 – 6 inch cake pans or 1 – 7 or 8 inch pan. Set the oven to preheat to 350 F – 175 C for at least 15 mins.
2. Sieve flour, cocoa, salt, baking powder and baking soda together into a mixing bowl. Stir in sugar until everything is well combined.
3. Make a well in the bowl's centre and pour in egg, oil, vanilla extract and milk. Whisk all the wet ingredients together, then mix the wet and dry ingredients until just combined with no lumps.
4. Whisk in the boiling hot water until the batter absorbs all of it. At this point the batter is runny. Pour it into the cake pans, then gently tap the pans twice on the counter.
5. Bake for 28 to 30 mins, or until an inserted tester comes out clean. Adjust the time for your oven, since it varies between ovens.
6. Leave the cakes in their pans on a wire rack to cool for 10 mins. Invert onto a cooling rack and let them cool completely before frosting.

Making chocolate buttercream frosting

1. For the chocolate buttercream frosting, make sure the butter is soft but still cold. Beat for 2 mins until light and creamy, then add the other frosting ingredients except milk. Beat until smooth, light and creamy. If too thick, add milk and beat; if runny, add more powdered sugar.
2. Refrigerate the frosting for a while, then spread it on the cake. Refrigerate the chocolate cake and use it within a week.