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1
Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
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2
Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water.
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3
Whisk to mix, then set aside.
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4
Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
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5
While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
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6
Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
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7
Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula.
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8
Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean.
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9
Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
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10
Make Ahead Note: The cake layers can be baked 1 day ahead and assembled before serving: wrap tightly in plastic wrap and store in airtight container.
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11
Iced cake will keep for 2 to 3 days in airtight container in a cool place.
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12
Freeze Note: Un-iced cake layers can be frozen on day of baking, each wrapped in double layer of plastic wrap and a layer of aluminium foil, for up to 3 months.
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13
Thaw for 3 to 4 hours on wire rack at room temperature.
