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Ingredients One per line	2 cups (284 g) all-purpose flour 2 cups (424 g) granulated sugar 1 cup (85 g) natural, unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup (225 g) warm water 1 cup (245 g) buttermilk ½ cup (100 g) vegetable or canola oil (see note) 2 large (100 g out of shell) eggs 2 teaspoons vanilla extract Frosting: 1 cup (227 g) salted butter, softened to room temperature 2 cups (228 g) powdered sugar 1 teaspoon vanilla extract 1 cup (170 g) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature
Directions One per line	Preheat the oven to 350 degrees F. Center an oven rack in the middle position. Line the bottom of two 9-inch round cake pans or one 9X13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly grease the bottom and sides with nonstick cooking spray. Set aside. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Add the water, buttermilk, oil, eggs, and vanilla. Using a handheld electric mixer or whisk, mix the ingredients until well-combined. Divide the batter evenly between the prepared pans. Bake the cakes for 28-35 minutes until the top springs back lightly to the touch and a toothpick inserted into the middle comes out clean or with moist crumbs. Let the cakes cool for 2-3 minutes in the pan(s). Run a thin knife around the edge and turn onto a cooling rack to cool completely. Frosting: In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar (so it doesn't fly everywhere!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla. Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!
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