Chocolate Cake

1. Preheat the oven to 180 °C and place the rack in the middle of the oven.
2. Grease or spray 2 x 18 cm round cake pans or 1 x 22 cm pan, then line the bases with baking paper so nothing sticks later.
3. Sift 500 ml (2 cups) sugar, 430 ml (1 3/4 cups) cake flour, 180 ml (3/4 cup) cocoa powder, 8 ml (1 1/2 tsp) baking powder, 8 ml (1 1/2 tsp) bicarbonate of soda, and 1 pinch salt into a large mixing bowl.
4. In a jug, mix 2 lightly beaten eggs, 250 ml (1 cup) milk, 125 ml (1/2 cup) vegetable oil, and 10 ml (2 tsp) vanilla extract, then pour this into the dry ingredients.
5. Mix for 2 minutes using an electric or hand mixer until smooth and well combined.
6. Scrape down the bowl once so you don’t miss any dry spots.
7. Slowly mix in 250 ml (1 cup) boiling water.
8. The batter will be very thin and runny, and yes, that’s precisely how it should be.
9. Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
10. Bake for 30 to 40 minutes until the cakes spring back lightly and a skewer inserted into the center comes out clean.
11. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before icing.

Butter Icing

1. Beat 90 ml softened butter for about 5 minutes until pale and fluffy.
2. Add 650 ml icing sugar and 125 ml cocoa powder and beat until fully combined and crumb-free.
3. Add 80 ml milk and 5 ml (1 tsp) vanilla extract, then beat until smooth and spreadable. If it feels a little thick, add milk 1 tsp at a time.
4. Spread over the cooled cake layers, sandwiching and finishing the top and sides as you like.