Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry mixture, and beat with an electric mixer on medium speed for 2 minutes.
Stir in the boiling water until the batter is smooth (it will be thin). Add the black food coloring and mix well.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
– For a richer flavor, substitute half the cocoa powder with dark chocolate cocoa or add 1/2 cup of melted dark chocolate to the batter.
– If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
– Enhance the presentation by topping with cream cheese frosting and fresh berries, or try a chocolate ganache for a decadent twist.
