The Best Chocolate Cake Ever

2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Buttercream Frosting

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by spraying with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk to combine or stir using a paddle attachment until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pans and cool completely.

Frost cake.

Chocolate Buttercream Frosting

1 1/2 cups butter, softened
1 cup unsweetened cocoa
5 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder

Add cocoa to a large bowl or bowl of a stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla and espresso powder and combine well.

If needed, add milk or confectioners's sugar to make a right consistency.

I made this cake once for my granddaughter's birthday and it was so memorable, I have to keep making it and sharing the recipe regularly. It truly is the best cake ever.