No clever title needed. This cake rocks, and you will be amazed how simple it is. Recipe from my sister M1. She told me she got it from someone else, but I can't remember who. Maybe she will be kind enough to clarify.
1 c. water
1/2 c. cocoa (preferably dutch processed)
2 c. all-purpose flour
2 c. sugar
1 1/8 tsp. salt
1 1/4 tsp. baking soda
1 c. buttermilk
3/4 c. canola oil
2 large eggs
1 1/2 tsp. vanilla
Boil water, turn off and add cocoa powder. Stir to combine. Cool. (I did this step in the microwave.)
Mix dry ingredients in your mixer with the whip attachment. Mix liquids in separate vessel, except for water and cocoa mixture. Scrape and mix on low for 2 minutes. Add cocoa mixture and mix to combine. Let batter rest for 1 hour.
Bake at 375 degrees in two lightly greased, parchment-lined 9-inch pans, about 45 minutes.
Note from M1: This batter is very liquid. Don't worry, it works!
Note from me: After I let the batter rest I found it had a foam on top. I just stirred it in. No biggie.
You can double the recipe to make it in 2 10-inch pans.
I was out of confectioner's sugar. So we just had this with pastry cream in the middle and on top. Oh yeah. I am not that much of a frosting girl, anyway.