1 ¾ cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot water

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly stir in hot water. The batter will be thin—this creates a moist cake.
Divide batter evenly between the two prepared pans.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove and place on a wire rack to cool completely.
Frost with your favorite chocolate frosting, slice, and serve.

Add 1 tsp espresso powder for enhanced chocolate depth.

Substitute AP flour with gluten-free blend for a GF version.

Use plant-based milk + vinegar for a dairy-free alternative.

Fold in nuts or citrus zest for fun variations.

Store tightly wrapped at room temp for 3 days or freeze slices for up to 2 months.