For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the filling:
- 1 cup heavy cream
- 10 oz. semisweet chocolate chips
- 1/4 cup unsalted butter
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Add this mixture to the dry ingredients and stir until combined.
- Gradually add the boiling water and stir until the batter is smooth. The batter will be thin but that’s okay.
- Pour the batter evenly into the prepared pans and bake 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 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, make the filling. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove the pan from heat and add the chocolate chips and butter. Stir until the chocolate chips are completely melted and the mixture is smooth.
- Let the chocolate mixture cool for about 10 minutes, then pour it into a mixing bowl. Use an electric mixer to whip the chocolate mixture until it becomes thick and spreadable.
- Once the cakes are completely cool, place one cake layer on a plate or cake stand. Spread the chocolate filling over the top of the cake layer. Place the second cake layer on top of the filling.
- Serve and enjoy!
Note: You can also decorate the cake with additional whipped cream or chocolate shavings if you’d like.