Instructions

• Preheat the oven to 350°F (175°C). Grease two 9‑inch cake pans, line the bottoms with parchment paper, then grease the parchment.
• In a large bowl sift together 1¾ cups flour, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking powder, and 1½ teaspoons baking soda.
• Add 2 cups sugar and 1 teaspoon salt to the dry ingredients and whisk to combine.
• In a separate bowl whisk together 2 eggs, 1 cup milk, ½ cup canola oil, and 2 teaspoons vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and whisk by hand until mostly combined.
• Stir in 1 cup boiling water until the batter is smooth. The batter will be thin—this is normal.
• Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35–38 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for about 10–15 minutes. Run a knife around the edges, invert each pan onto a wire rack, remove the parchment, and cool the layers completely on the rack.
• If you plan to frost the cake, place the cooled layers in the freezer for at least 30 minutes (or longer) to firm them; this makes layering and frosting easier.
• To assemble: place one chilled layer on a serving plate or cake board, spread your chosen frosting between the layers, place the second layer on top, and frost the outside of the cake as desired. Chill the finished, frosted cake for a few hours or overnight to set before serving. (Note: this recipe’s ingredient list does not include specific frosting or mirror‑glaze ingredients, so use a frosting/glaze recipe of your choice.)