• Preheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.
• Grease 2 x 22cm/9″ cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).

BATTER:

• Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
• Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
• Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
• Pour batter into cake pans.

BAKING:

• Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
• Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
• Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).