Two cups of wheat flour, whole wheat
Two cups of sugar, white
3/4 cup of cocoa powder that has not been sweetened.
2 heaping teaspoons of baking soda
baking soda, measured in teaspoons, 1.5
One little teaspoon of salt
one milk unit
Veggie oil, half a cup
2 large eggs
vanilla extract, 2 tablespoons
1.25 ounces of hot water
Items needed for embellishment:
Room temperature, one cup of unsalted butter
mixed sugar, about three and a half cups
1/2 cup sugar-free cocoa powder
half a cup of milk
vanilla extract, 2 tablespoons
a little pinch of salt
Merely preparing.
The oven should be preheated to 350°F, or 180°C. Coat two 9-inch round cake pans with flour and oil.
Combine the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large basin.
Eggs, buttermilk, oil, and vanilla extract should be combined in a separate basin.
Thoroughly blend the dry ingredients with the wet ones.
Stir the ingredients well as you slowly add the boiling water.
After the cake pans are ready, pour the batter into them evenly.
Preheat oven to 350 degrees.
After removing the cake from the oven, let it cool for 10 minutes in the pans.
Once the cake is out of the pans, transfer it to wire racks to cool entirely.
Frosting is made by creaming soft butter with an electric mixer.
Bring the milk, cocoa powder, vanilla essence, salt, and powdered sugar to a slow simmer and stir until everything is mixed.
The cake should be placed in the freezer after it has cooled entirely.
Enjoy yourselves!