World Recipe Cake

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Pour boiling water over unsweetened cocoa powder in a small bowl and whisk until smooth. Set aside to cool for 5 minutes.

Whisk together all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Cream together room temperature unsalted butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.

Alternate adding the dry flour mixture and the cooled cocoa mixture to the butter mixture in three additions, beginning and ending with the flour mixture. Mix on low speed until just combined after each addition.

Divide batter evenly between prepared cake pans and smooth the tops.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove cakes from oven and allow them to cool in pans for 10 minutes.

Turn cakes out onto wire racks and cool completely before frosting or serving, about 30 minutes.