Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cake rises beautifully and bakes evenly.

Grease and flour two 9-inch round cake pans. This will prevent the cake from sticking, allowing for a smooth release once baked.

Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix until well-blended and the dry ingredients are evenly distributed.

Add eggs, milk, oil, and vanilla into the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and creamy—this aerates the batter for a light cake!

Dissolve the espresso powder in the boiling water, then carefully add it to the batter. Mix well until fully incorporated, giving your cake that rich espresso flavor.

Pour the batter into the prepared pans, divide it evenly to ensure even baking. You should see a glossy, thick mixture as it fills the pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The tops should look set and slightly springy when touched.

Cool in the pans for 10 minutes, then gently remove them and transfer to a wire rack to cool completely. This helps to absorb excess moisture, keeping your cake fluffy.

Optional: Dust with powdered sugar for a beautiful finish.