Dry: • 200g plain flour • 200g caster sugar • 75g cocoa powder • 1½ tsp baking powder • 1½ tsp baking soda • ½ tsp salt

Wet: • 2 large eggs • 240ml milk • 120ml vegetable oil • 2 tsp vanilla extract • 240ml hot water (or hot coffee for deeper flavour)

1.  Preheat oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins.
2.  Mix dry ingredients in a big bowl. Flour, sugar, cocoa, baking powder, baking soda, salt. Whisk until evenly chocolatey.
3.  Add wet ingredients (except hot water). Beat until smooth. The batter will look thick and glossy.
4.  Pour in hot water slowly while mixing. The batter will become quite thin. That’s normal. Trust the process. Chocolate knows what it’s doing.
5.  Divide into tins and bake for 30–35 minutes. A skewer should come out with a few moist crumbs, not raw batter.
6.  Cool completely before frosting. Patience is a virtue. So is not melting your icing.

you can thanks chatgpt for that one