In a large bowl, stir together the sugar, flour, Rodelle Baking Cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and Rodelle Vanilla Extract, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Chocolate Buttercream:
Cream softened butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer, and scrape down the sides of the bowl.
Sift the Rodelle Baking Cocoa into the mixing bowl. Turn your mixer on the lowest speed until the baking cocoa is absorbed by the butter.
Slowly add the powdered sugar into the mixing bowl 1/2 cup at a time.
Blend ingredients until it is smooth and incorporated.
Increase the mixer speed to medium and add the Rodelle Vanilla Extract, salt, and cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tbsp at a time.
Assembly:
Place your first layer of chocolate cake on a cake stand, plate, or base of choice.
Spread a hearty, even layer of chocolate buttercream on top.
Place your second layer of chocolate cake on the first, and cover with the remaining buttercream. Best served at room temperature.
