– 2 cups all-purpose flour

– 2 cups granulated sugar

– 3/4 cup unsweetened cocoa powder

– 2 teaspoons baking powder

– 1 1/2 teaspoons baking soda

– 1 teaspoon salt

– 1 cup buttermilk

– 1/2 cup vegetable oil

– 2 large eggs

– 2 teaspoons vanilla extract

– 1 cup hot water

For the Chocolate Frosting:

– 1 cup unsalted butter, softened

– 3 1/2 cups powdered sugar

– 1/2 cup unsweetened cocoa powder

– 1/2 teaspoon salt

– 2 teaspoons vanilla extract

– 1/4 cup heavy cream

– Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
– Slowly add hot water, stirring until the batter is smooth (it will be thin).
– Divide batter evenly between prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
– Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
– For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, and salt. Mix in vanilla and heavy cream until smooth and fluffy.
– Spread frosting over one cake layer, top with the second layer, and frost the entire cake.
– Slice and enjoy this rich, fudgy delight!