Ingredients:

  • 315g all-purpose flour
  • 400g granulated sugar
  • 90g black cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 240ml buttermilk, room temperature
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 240ml boiling water
  • 450g full-fat cream cheese, brick style
  • 115g unsalted butter, room temperature
  • 500g powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy release.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, black cocoa powder, baking soda, baking powder, and salt. Whisk to ensure even distribution of leavening agents.
  3. Add the buttermilk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Whisk by hand or with an electric mixer on medium speed until well combined and smooth.
  4. Carefully pour the boiling water into the batter. Whisk constantly by hand until the water is fully incorporated. The batter will be thin; this 'blooming' process is essential for deep flavor.
  5. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool the cakes in the pans for 15 minutes, then invert onto a wire rack to cool completely before frosting.
  7. Prepare the frosting: In a stand mixer, beat the chilled cream cheese and room-temperature butter until smooth and lump-free. Gradually add the powdered sugar and vanilla bean paste, beating on medium-high until silky and fluffy.
  8. Assemble the cake by leveling the sponges if needed. Place one layer on a plate, spread with frosting, and repeat. Cover the exterior with a smooth layer of frosting.