For the Chocolate Cake, start by buttering the bottoms of two 9-inch (I used 8") round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside.

Bring a small saucepan of water to a boil and maintain. Combine the flour, granulated sugar, cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs and vanilla using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. This cake batter is quite thin compared to usual cake batter, but the cake bakes well.

Divide the batter between the prepared pans and bake at 180C for about 35 to 40 minutes, until a wooden skewer inserted into the middle of each cake comes out clean.

Cool the cakes in pans on a wire rack for 10 minutes. Unmould the cakes and return to the wire rack until completely cool.

To make the Vanilla Buttercream, start by creaming the butter and salt for 30 seconds with an electric mixer.

Add half the sugar and the milk to the butter and beat till combined. Scrape down the sides of the bowl and add the remaining sugar, vanilla and lemon juice and beat till combined. Scrape down the sides of the bowl again, and beat the buttercream for about 5 to 6 minutes till light and fluffy.

Use on the cake as required. This buttercream is apparently best when used the same day, but can keep in the refrigerator for 3 days, if kept in an airtight container.

This recipe makes about 2 cups of buttercream (this was enough for filling, covering and decorating my cake)

Assembling the cake : This particular cake doesn't rise very much, so you shouldn't need to level the top of the cake. If required, level both the cakes before assembling and decorating.

Place one cake on a cake plate. Spread a third of the buttercream over the layer. Top with the other cake and spread a thin crumb-coat layer of buttercream over the top and sides of the two layered cake. Now spread most of the remaining buttercream over the top and sides of the cake.

Decorate with the remaining buttercream, as desired. Serve immediately or store in the refrigerator until ready to serve.