1-Preheat oven to 350º F (175º C) and prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing with pan release.

2-In a large bowl or stand mixer, whisk together 2 cups (240 g) all-purpose flour, 2 cups (396 g) sugar, 3/4 cup (63 g) unsweetened cocoa powder, 2 teaspoons (8 g) baking powder, 1 1/2 teaspoons (9 g) baking soda, 1 teaspoon (2.8 g) kosher salt, and 1 teaspoon (2.3 g) espresso powder until well combined.

3-Add 1 cup (227 g) milk (or alternative), 1/2 cup (99 g) vegetable oil, 2 large eggs (100 g total), and 2 teaspoons (9.4 g) vanilla extract. Mix on medium speed until combined.

4-Lower speed and gradually add 1 cup (227 g) boiling water to the batter, mixing until smooth. The batter will be thin, which helps create that moist texture.

5-Divide the batter evenly between the prepared pans.

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

7-Cool cakes in pans for about 10 minutes, then remove from pans and cool completely.

8-Frost with chocolate buttercream or your favorite frosting once cooled.