I always start by preheating my oven to 350°F (175°C). While it’s heating, I grease and flour two 9-inch round cake pans. Sometimes I line the bottoms with parchment paper for extra insurance against sticking—it just makes things smoother later.

In a large mixing bowl, I sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting helps eliminate lumps and gives the cake a lighter texture. Once combined, I set this bowl aside.

In another bowl, I whisk together the granulated sugar, melted butter, and canola oil until smooth and glossy. Then I add the eggs one at a time, beating well after each addition. I pour in the buttermilk and stir until the mixture looks silky and well blended.

I gently fold the dry ingredients into the wet mixture a little at a time. It’s important not to over mix here—just stir until everything is incorporated. Over mixing can make the cake dense, and I always aim for a soft, airy crumb.

This part might seem unusual, but I slowly pour in hot water while stirring. The batter becomes a bit thin, but that’s exactly what helps keep the cake extra moist. Don’t worry—this step works magic in the oven.

I divide the batter evenly between the prepared pans and pop them into the oven. Bake for 35–40 minutes, or until a toothpick inserted into the center of each cake comes out clean. The tops should spring back lightly when touched.

Once baked, I let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack. They need to cool completely before any frosting goes on. A warm cake and buttercream are not friends!

In a large bowl, I beat softened butter with unsweetened cocoa powder using an electric mixer. I mix until it’s completely smooth and fluffy. The aroma at this point is absolutely irresistible.

I add confectioners’ sugar one cup at a time, mixing thoroughly after each addition. This helps keep the texture even and lump-free. Then I mix in a splash of vanilla extract and a pinch of salt to round out the flavor.

To get the frosting light and spreadable, I add 3 tablespoons of heavy cream and beat the mixture on high speed for about 3 to 5 minutes. If the frosting feels too thick, I add a little more cream—just a tablespoon at a time—until it’s perfectly spreadable.

Once the cake layers are completely cooled, I place one layer on a serving plate or cake stand. I spread a generous layer of chocolate buttercream over the top.

Then I gently set the second layer on top and use the remaining frosting to cover the top and sides of the cake evenly. A little swirl with an offset spatula makes it look like it came straight from a bakery.