Ingredients
-3 cups all purpose flour use gluten free, if needed
-2 cups sugar white or brown
-1/4 cup cocoa powder
-1/4 cup dark cocoa powder also called black cocoa powder
-2 teaspoon baking soda
-1 teaspoon espresso powder optional
-1/2 teaspoon salt
-2 teaspoon vanilla extract
-2 tablespoon vinegar white or apple cider
-3/4 cup oil vegetable, canola, or any neutral tasting oil
-2 cups water
-1 cup chocolate frosting
Instructions
Preheat the oven to 180C/350F. Greast 2 8-inch cake pans generously, before setting aside.
In a large mixing bowl, combine your dry ingredients and mix well, until combined. Add your wet ingredients and mix until everything is fully incorporated.
Distribute the batter amongst the two cake pans. Bake for 25-27 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice them in half so 4 thin cakes remain.
Layer the cake by placing the first cake on a flat surface. Cover with frosting, before adding the next layer on top. Repeat until the cake is layered up, before frosting the top of it. Refrigerate for at least 30 minutes, to firm up.
