Chocolate Cake:

Ingredients:

1. One and a half cups of all-purpose flour
2. half a cup of cocoa powder that is unsweetened
3. 1.5 teaspoons of powdered baking powder
4. Baking soda, one and a half teaspoons
5. 2 cups of granulated sugar in white format
6. Milk, one cup
7. 1/2 cup of  vegetables oil
8. two tablespoons of essence of pure vanilla cream
9. 1 cup of water that is boiling
10. Frosting made of chocolate and buttercream
11. 4 ounces of butter, which is equivalent to 120 grammes or half a cup
12. 2/3 cup of cocoa powder that is not sweetened
13. Three cups of powdered sugar
14. 33 ounces of milk
15. 1 teaspoon of high-quality vanilla fragrance

DIRECTIONS: 
CAKE WITH CHOCOLATE:

1. Make sure the oven is preheated to either 320 degrees Fahrenheit (160 degrees Celsius) fan/convection or 350 degrees Fahrenheit (180 degrees Celsius).
2. Apply butter to two circular cake pans measuring 9 inches (22 centimetres) in diameter. Utilise parchment paper to line the base.
3. Flour, cocoa, baking powder, baking soda, and salt should be combined in a large basin and then sifted together. After adding the sugar, whisk in the eggs, milk, oil, and vanilla extract. Whisk the ingredients together well until there are no lumps left, which should take around thirty seconds.
4. Following thorough mixing, pour hot water into the batter. Cake batter has a consistency that is quite thin.
   Bake the cakes for thirty to thirty-five minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. Pour the batter into the cake pans.
5. For ten minutes, let the cake to cool, and then transfer it to wire racks to finish cooling entirely before icing it.
   Frosting made of chocolate and buttercream
6. After the butter has melted, mix in the cocoa powder.
7. Add powdered sugar and milk in alternating increments while beating until the mixture reaches a spreading consistency (if necessary, add a little quantity of extra milk). Mix in the vanilla extract.