INGREDIENTS: For batter: Sugar 2 cups Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp Boiling Water 1 cup For icing: Butter 1 cup Cocoa 1 1/2 cup Powdered Sugar 2 cups Milk 2/3 cup Vanilla Extract 1 tsp STEP-BY-STEP INSTRUCTIONS: Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes. Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny. Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached. Let it cool about 10 minutes before removing from pans. Than cool completely. In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy. Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth. Cut each cake horizontally. Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake. You can also line baking pans with parchment paper circles. It's good idea to substitute water for 1 cup of hot coffee

1 1/2cup caster sugar 1cup water 400g cold butter (cubed) 8 egg whites 1/4tsp cream of tartar 1tbsp vanilla essence 1. Boil water and sugar together, wait until it reaches syrup like consistency 2. Whip egg whites with cream of tartar to stiff peaks 3. Once syrup has reached the desired consistency, slowly pour the syrup to the egg whites, keep whisking using the whisk attachment until it cools down. (Highest speed) 4. Once cooled down, start putting cubed butter one at a time. Turn to medium speed to avoid splattering. 5. Keep whisking until everything is incorporated 6. Add vanilla essence or any flavourings you desire. This recipe is what i use for cakes especially in weathers like Sydney and the Philippines. This recipe is stable and won't melt in the heat. I hope i can help those who are looking for stable buttercream frostings.

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