A richly chocolatey, ultra-moist and tender cake with a velvety crumb—perfectly sweet, easy to make and ideal for celebrations or cozy indulgence.

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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.
In a separate bowl, whisk milk, oil, eggs, and vanilla until combined.
Gradually add wet ingredients to dry ingredients, mixing until smooth.
Stir in hot coffee (or water)—batter will be thin.
Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool in pans 10 minutes, then invert onto wire racks to cool completely before frosting.

Hot coffee enhances the chocolate flavor—use water for a milder version.
Let cakes cool completely before frosting to prevent melting.
Store covered at room temperature for up to 3 days or freeze layers for up to 1 month.