Pre-heat oven to 350˚F (180°C)
Grease 2 8” (20 cm) cake pans and line the bottom of each pan with parchment baking paper.
In one bowl, mix together the dry ingredients (the flour, sugar, cocoa powder, baking soda, and salt).
In another bowl, mix together the wet ingredients (cold water, canola oil, vanilla flavoring, and apple cider vinegar).
Mix the dry ingredients with the wet ingredients until the batter is smooth.
Pour the batter evenly into two pans and bake for 35 minutes or until a toothpick is inserted and comes out clean.
Let the cake cool before frosting.
In a large bowl, using an electric mixer, combine the butter, confectioners’ sugar, baking cocoa powder, hot water, and vanilla flavoring until the frosting is fluffy and creamy.
Taste the frosting and add more cocoa powder according to your preference.
For both of the cakes, trim the curved top, making sure the top and bottom of each cake is flat.
Dab a small amount of icing on your cake stand and invert your cake bottom side up.
Apply a generous amount of icing on top of the cake.
Place the second layer of cake bottom side up on top of the first layer of your frosted cake.
Make sure the sides of both the cake align.
Now apply frosting on the top of the second layer of the cake and frost the sides well.