Ingredients:
Dough:
2 cups of sugar
1.75 cups of flour
3/4 cup of cocoa
1.5 teaspoons of baking powder
1.5 teaspoons of baking soda
1 teaspoon of salt
2 eggs
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of vanilla
1 cup of boiling water
Icing:
85 g of softened butter
2.6 cups of powdered sugar
1/2 cup of cocoa
1/3 cup of milk
1 teaspoon of vanilla
chocolate confetti for decoration
Preparation:
Preheat the oven to 180 degrees. Grease 2 round cake pans with a diameter of 20 cm with butter and dust with flour.
Sift the sugar, flour, cocoa, baking powder, baking soda, and salt into a mixing bowl. Add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes. Add the boiling water (the batter will be liquid) and beat again. Divide the batter between the pans.
Bake the cakes for 30-35 minutes, check for doneness with a toothpick. Let cool for about 10 minutes and remove from the pans. Allow to cool completely.
Once completely cooled, spread icing between the layers and over the entire surface. Decorate with chocolate confetti.
Icing:
Beat the butter in a mixer. Gradually add the powdered sugar and cocoa, alternating with the milk. Add the vanilla and beat until smooth. You will need about half of the icing for the cake.
