Classic Chocolate Cake

Preheat the oven to 350°F (fan). Grease and line three 6-inch cake pans with parchment paper.

Cream the softened butter and sugar together with an electric mixer for 1-2 minutes, until well combined.

Add the eggs one at a time, mixing well after each addition.

Sift the flour. Fold half of the flour into the batter using a spatula, then mix until just combined. Fold in the remaining flour.

In a separate bowl, whisk together the cocoa powder and very hot water or coffee. Let the mixture cool for 5 minutes.

Pour the cocoa mixture into the cake batter and gently mix until fully combined.

Divide the batter evenly between the three prepared 6-inch cake pans.

Bake for 20-25 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans briefly, then transfer them to a wire rack to cool completely before frosting.