- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream or milk, beating on low speed until combined. Increase the speed to high and beat for an additional 2-3 minutes until light and fluffy.
- Once the cakes are completely cool, frost the top of one cake layer with a generous amount of chocolate buttercream frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Slice and serve your delicious homemade chocolate cake!
Enjoy your decadent chocolate cake with a glass of milk or a cup of coffee for the perfect dessert treat!