Instructions

• Preheat the oven to 350°F. Prepare your baking pan(s): line a 24-cup muffin tin with liners, or grease and flour the cake pan(s) you will use (two 9-inch rounds or one 9×13-inch pan).
• In a large bowl whisk together 1 ¾ cups granulated sugar (350 g), ¾ cup unsweetened cocoa powder (60 g), 1 teaspoon salt, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 2 ½ cups all-purpose flour (304 g). Set the dry mixture aside.
• In a separate large measuring cup or bowl whisk together ½ cup vegetable oil (119 ml), 2 large eggs, 1 cup hot water (237 ml), 1 cup buttermilk (237 ml), and 1 teaspoon vanilla extract (5 ml) until combined.
• Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and uniform. The batter will be thin.
• Divide the batter evenly among your prepared pans (fill cupcake liners about 2/3 full or pour batter evenly into cake pans).
• Bake until done, using the following guide: 24 cupcakes — 13–16 minutes; two 9-inch rounds — 28–35 minutes; 9×13-inch pan — 35–40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
• Remove from the oven and let cakes/cupcakes sit in their pans until firm enough to handle. Then transfer to a wire rack and let cool completely before frosting.
• To make the frosting, place 5 cups powdered sugar (565 g) and 1 cup unsweetened cocoa powder (85 g) in a very large bowl and whisk to combine and break up any lumps.
• Pour in 1 cup unsalted butter, melted (227 g). Using a hand mixer or stand mixer, mix on low-medium speed until the mixture comes together. Add 1 teaspoon vanilla extract (5 ml) and ½ teaspoon salt, and mix to incorporate.
• Add 5 tablespoons milk (75 ml) and continue mixing until the frosting is smooth and has a spreadable consistency. Use the frosting immediately to frost the completely cooled cakes or cupcakes.