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2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsweetened cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup boiling water

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1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.

4. Stir in boiling water. The batter will be thin.

5. Pour batter evenly into the prepared cake pans.

6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Remove from oven and let cool in pans for 10 minutes. Then remove from pans and cool completely on wire racks.

8. Frost with your favorite frosting and enjoy!

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Fun tweaks

Replace 50g of the flour with ground almonds for a richer cake. This can also give a sturdier base to prevent any fruit from sinking to the bottom. You could also increase flour content by 30g per 150g flour used.

For a chocolate cake, add 30g cocoa powder and 20g extra thin liquid per 150g flour.

For solid add-ins, such as chocolate chips, desiccated coconut, toasted nuts or raisins, a good starting point to go with these quantities is about 100g-150g.