Royal chocolate cake

½ cup (120 g) avocado, canola or vegetable oil¹,1 ½ cup (300 g) granulated sugar Add eggs, one at a time, beating until thoroughly combined after each addition. 4 large eggs Stir in vanilla extract. 1 Tablespoon vanilla extract In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. 3 cups (375 g) all-purpose flour²,1 Tablespoon baking powder,½ teaspoon salt Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step). 1 ¼ cup (300 ml) buttermilk Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter). Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting. Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired). 1 batch Chocolate Frosting