• 1 ½ cups (190 g) all-purpose flour
• ¾ cup (65 g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 ml) milk (whole or semi-skimmed)
• ¼ cup (60 ml) hot water or freshly brewed hot coffee (enhances the chocolate flavor, but optional)

Pan recommendation: One 9-inch (23 cm) round cake pan or an 8-inch (20 cm) pan for a slightly thicker cake. You can also use a square 8×8 inch pan if you prefer neat slices.

For the Vanilla Buttercream

• 1 cup (230 g) unsalted butter, softened to room temperature
• 3–3 ½ cups (360–420 g) powdered (confectioners’) sugar, sifted
• 2–3 tablespoons milk or heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt (to balance sweetness)