World’s Best Chocolate Cake

Adapted from addapinch.com

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• 2 cups (400 g) granulated sugar 
• 1 cup milk (I use 1/2 cup 2% milk & 1/2 cup buttermilk)
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (240 g) all-purpose flour 
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon table salt
• 1 cup boiling water
• 1 recipe Chocolate Buttercream Frosting

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1. Place oven in lower third of oven (allows for the tall pan to hover around the center). Preheat oven to 350-F.
2. Grease and lightly flour a bundt pan (or use two 8-9 inch cake pans and place rack in center of oven).
3. In a large bowl, add sugar, milk, oil, eggs, and vanilla; mix until smooth.
4. Place a sieve over the bowl and add all dry ingredients; sift into the bowl.
5. Whisk together by hand or with a blender on medium speed until well combined.
6. Reduce speed and add boiling water. Mix until well combined (the batter will be thin).
7. Pour into prepared bundt pan. Gently tap the pan on counter to release air bubbles.
8. Bake for about 40 minutes, (or until internal temperature reaches between 200-210-F), or until the top of the cake bounces back when touched. A skewer inserted into the center should come out with a few moist crumbs attached.
9. Remove from the oven and allow to cool for about 10-15 minutes. Then, remove from the pan and cool completely before frosting. If using glaze, apply while the cake is still warm.