Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In a separate medium bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix on medium speed for 2–3 minutes. The batter will be thin, but that’s perfect.
- Slowly pour in the hot water while mixing gently. This ensures the batter remains smooth and fully incorporated.
- Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the chocolate glaze, heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add butter if desired for a glossy finish.
- Once the cake layers are completely cool, place one layer on a serving plate. Pour or spread a portion of the glaze on top. Place the second layer on top and finish with remaining glaze.
- Let the glaze set slightly before slicing. Serve with a glass of milk or a scoop of vanilla ice cream for an extra indulgence.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Difficulty Level: Medium
Variations & Substitutions
- Substitute coconut oil for vegetable oil for a subtle coconut flavor.
- Add 1/2 tsp espresso powder to the batter to intensify the chocolate flavor.
- Top with fresh berries or toasted nuts for added texture and color.
- Use gluten-free flour blend to make it gluten-free.
Serving Suggestions
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