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For the cakes:
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Grease two 9-inch round cake pans and line with parchment paper. (To line with parchment paper, trace the pans onto a sheet of parchment paper and cut out. Trim to fit in bottom of pans.) Preheat oven to 350u00b0F.
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Combine all of the cake ingredients (sugar, flour, cocoa, oil, baking powder, vanilla, eggs and milk) in the bowl of a stand mixer and mix for 2-3 minutes to combine, being sure to scrape down the sides of the bowl midway through. Divide batter equally between the 2 prepared baking pans and bake 30-35 minutes, or until a cake tester comes out clean.
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Allow to cool for 5 minutes on racks before removing from pans. (Don't forget to remove the parchment paper as well.) As the cakes are cooling, prepare the topping.
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For the filling/topping:
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Combine the sugar, cornstarch, cocoa and boiling water in a large microwave-safe bowl, mixing well to combine. Microwave for 3-4 minutes stirring occasionally. The mixture will thicken and rise; it will become almost pudding-like.
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Once the mixture has thickened, remove from microwave and stir in the vanilla and butter. Allow to cool for a minute or two before applying to the still-warm cakes. Stir the mixture before applying to the cakes.
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To assemble the cake:
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Place one of the cakes on a serving platter or cake stand. The topping is runny, so I would recommend using a platter or stand with a lip to prevent spill-over. Spoon some of the filling onto the top of the cake and spread. Let it absorb into the cake a little. Spoon on more filling and gently spread until you've got a good coating of filling on the cake. Place the second cake on top of the first, pressing gently to secure. Allow to sit for a minute so the cakes adhere. Then begin spooning the topping over top of the cakes, gently spreading with a spatula, and allowing it to run over the sides. The topping is runny; spoon/drizzle in small quantities until you feel the cake can take no more! Allow to cool.
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Extra topping? Pour it over some ice cream! (Yum!)
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Adapted from a family recipe with unknown original source.
