Author Notes: This cake is ideal for a simple layer cake for birthdays and parties, but is also delicious on its own without frosting. 

Perfect Chocolate Cake

Makes: two 8-inch layers 
Prep time: 30 min 
Cook time: 35 min

Ingredients

For the cake:

• 2cups sugar
• 1 3/4cups flour
• 3/4cup cocoa (not Dutch-processed)
• 1 1/2teaspoons baking powder
• 1 1/2teaspoons baking soda
• 1teaspoon salt
• 2eggs
• 1cup milk
• 1/4cup vegetable oil
• 2teaspoons vanilla
• 1/4cup boiling water

For the frosting:

• 1/2cup butter
• 2/3cup cocoa
• 3cups powdered sugar
• 1/3cup milk, plus more as needed
• 1teaspoon vanilla

Directions

1. Preheat the oven to 350° 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.)

https://food52.com/recipes/34817-perfect-chocolate-cake