Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.

In a bowl, sift flour, cocoa powder, baking soda and salt. Set aside for later use.

In another bowl, beat softened butter and sugar until light and fluffy using a hand or stand mixer.

Add eggs one at a time. Beat well after each addition for smooth consistency.

Add buttermilk and vanilla extract to butter mixture. Mix until fully combined and creamy.

Gradually add dry ingredients to wet mixture. Mix slowly to avoid lumps. Batter should be smooth.

Slowly stir in hot water. This makes the batter very thin but ensures a moist cake.

Fold in chocolate chips carefully if desired. This gives extra chocolate bursts in each bite.

Pour batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.

Let cakes cool in pans for 10 minutes. Remove and transfer to a cooling rack completely.

Once cooled, apply frosting evenly between layers and on top. Decorate as desired.

Cut the cake into slices. Serve fresh for best taste and texture. Enjoy with coffee or milk.