Directions
- Preheat and Prepare
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line with parchment paper for easy removal. - Make the Cocoa Mixture
In a small bowl, whisk together the boiling water and cocoa powder until smooth. Set aside to cool slightly. - Mix Dry Ingredients
In a medium bowl, combine flour, baking soda, baking powder, and salt. Stir until evenly mixed. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. - Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined. - Incorporate Cocoa
Gradually stir in the cocoa-water mixture, making sure the batter is smooth and evenly chocolatey. - Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. - Frosting and Assembly
Once cooled, frost with your favorite coconut-pecan frosting or a classic chocolate buttercream. Layer the cake if desired, spreading frosting between layers and over the top.
Recipe Details
Prep time: 25 minutes
Cook time: 30–35 minutes
Total time: 1 hour
Servings: 8–10
Difficulty: Medium
Variations & Substitutions
- Replace buttermilk with unsweetened almond milk for a dairy-free option.
- Add espresso powder to the cocoa mixture for a richer chocolate flavor.
- Use a chocolate ganache instead of frosting for a smooth, glossy finish.
- Top with toasted coconut flakes or chocolate shavings for extra texture.
Serving Suggestions
Read more by clicking the (NEXT »») button below!
