For the Cake:

• Preheat oven to 350º F (176ºC).
• Thoroughly grease two 9-inch round cake pans with olive oil. Optional: You could also lightly dust pans with some cocoa powder and flour after greasing them to doubly ensure the cake won't stick at all (a mixture of about 1 tablespoon each, and don't forget to get rid of the excess by tapping out the pan).
• In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
• In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
• Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
• Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
• Pour the batter into the pans and bake for 25 min or just until a toothpick/fork poked into the center comes out clean. Cool for 10 minutes before removing cakes from the pans.

For the Frosting:

• In a medium bowl, stir together softened/melted butter and cocoa.
• Add milk, vanilla, and powdered sugar. Using an electric mixer, beat well to combine.

Frost the first cake layer with approximately half (or just a tad less) of the frosting. Add the top cake layer and finish frosting the cake all over. Enjoy this one! It’ll be the best chocolate cake you’ve ever tasted. 100%.