Moist Mile High Chocolate Cake.

Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans (or two 9-inch pans), or line the pans with parchment paper circles.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
Gradually add the buttermilk and stir until smooth.
Pour in the hot water (or hot coffee) and mix again. The batter will be thin, but this helps create a moist cake.
5. Bake the Cake:
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes (for 8-inch pans) or 25-30 minutes (for 9-inch pans), or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
6. Prepare the Frosting:
In a large bowl, sift the cocoa powder and set aside.
Beat the butter in an electric mixer until smooth and creamy.
Gradually add the cocoa powder, powdered sugar, milk, vanilla, and a pinch of salt. Mix until the frosting is smooth and creamy.
Adjust the consistency by adding more milk, if necessary, for spreading.
7. Assemble the Cake:
Once the cakes have cooled completely, spread a generous layer of frosting on top of one cake layer.
Place the second layer on top and frost the top and sides of the entire cake.
If you have a third layer, repeat the process and finish with a smooth layer of frosting.
8. Serve and Enjoy:
Let the cake sit for a few minutes to set the frosting before slicing.
Serve the cake at room temperature for the best flavor and texture.
Tips:
Coffee Option: If using coffee, the flavor will be deeper, but you won’t taste coffee directly. It just intensifies the chocolate flavor.
For Extra Moisture: You can substitute a portion of the oil with sour cream or Greek yogurt for an even denser, moister cake.
Storage: Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate it for up to a week. Let the cake come to room temperature before serving if refrigerated.
This Moist Mile High Chocolate Cake will be rich, dense, and incredibly indulgent. It’s perfect for celebrations or simply treating yourself to a delicious chocolate dessert!