Perfect Chocolate Cake

• For the cake:
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 2 teaspoons vanilla
• 1/4 cup boiling water
• For the frosting:
• 1/2 cup butter
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup milk, plus more as needed
• 1 teaspoon vanilla

1. Preheat the oven to 350u0b0 F. Butter and flour two 8-inch round cake pans. You can also make this in two 9-inch cake pans -- the layers will just be slightly thinner.
2. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla and mix on medium speed for 2 minutes. Add in the boiling water and mix to incorporate.
3. Pour the batter (it will be very thin -- don't panic!) into the prepared pans. Bake for 30 to 35 minutes (start checking after 30). The cake is ready when it starts to pull away from the edges and a tester inserted into the middle comes out clean. Let cool for 10 minutes in the pan before turning the cakes out onto a rack to cool.
4. To make the frosting: Melt the butter, then stir it together with the cocoa in a medium bowl. Add powdered sugar and milk in alternating turns, whisking until your frosting reaches a spreadable consistency (you may need to add a touch more milk). Add the vanilla and mix well.
5. To assemble your cake: Add a large dollop of frosting to the first layer. Top with the second layer, add a thin crumb coat of frosting around the outside of the cake. Add your final, thicker layer of frosting. (It will help to freeze the layers briefly before frosting.)

cake, sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, boiling water, butter, cocoa, powdered sugar, milk, vanilla

Taken from food52.com/recipes/34817-perfect-chocolate-cake (may not work)