The Best Chocolate Cake Recipe {Ever} Recipe

Preheat your oven to 350ºF (175ºC). Prepare two 9-inch cake pans by spraying them with baking spray, buttering and lightly flouring, or brushing with homemade chocolate pan release to prevent sticking.

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, kosher salt, and espresso powder until well combined.

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed using a paddle attachment until the batter is smooth and well combined.

Reduce the mixer speed to low and carefully pour in the boiling water, mixing until incorporated. The batter will be thin, which is normal and ensures a moist cake.

Evenly distribute the batter between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and place them on wire racks to cool completely.

Once the cakes are completely cooled, frost with the prepared chocolate buttercream frosting of your choice, spreading evenly between layers and over the top and sides.