The Easiest Chocolate Cake Of All Time

Grease the bottom of two springform pans with cooking spray and line each with a parchment round. Grease the parchment and sides of the pans. Set aside until ready to use.

Sift the flour, cocoa powder, baking powder, baking soda, and fine sea salt into a large bowl. Add the granulated and brown sugar. Whisk until thoroughly combined.

In a separate medium bowl, whisk the egg yolks until blended. While constantly whisking, slowly stream in the oil to emulsify.  When the mixture is very thick, add the vanilla, and stream in the rest of the oil.

Add the eggs and whisk until well blended. Pour the custard into the dry ingredients, and fold until combined.

In a small saucepan, heat the milk over medium until it just starts to simmer.  Whisk the hot milk into the batter and continue to mix until smooth.

Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes. Carefully remove the outside rings and invert the cakes on a wire rack and let cool completely.

In a large bowl, whisk the powdered sugar, cocoa powder, and sea salt until combined.

Using a stand mixer with the whisk attachment, beat the butter until creamy.

With the mixer still running on medium-low, add the dry ingredients, in batches. Thin the frosting by adding ¼ to ½ cup of milk.

Continue to blend until thick but spreadable.

Using an off-set spatula, spread 1 cup of frosting evenly over one cake.

Place the second cake on top, pressing gently to adhere.

Spread the remaining frosting evenly on the top and sides of the cake.

Sprinkle the grated chocolate over the top.

Cover the cake with a very large, inverted bowl and leave at room temperature for at least 2 hours to set. The cake can also be stored in the fridge overnight, covered.