A five-star chocolate cake recipe should be in everyone’s collection, ready to be deployed at birthday parties for chocoholics of all ages. You would think this would be an easy dessert to bake, and it is, but you need a fail-safe recipe. This is the best one, and it also happens to be very easy.

For the cake, combine in a large mixing bowl:

• 1/2 pound (2 sticks) butter
• 1 cup boiling water

Stir until butter melts, then allow to cool before whisking in:

• 1/2 cup buttermilk
• 2 eggs
• 1 1/2 teaspoons vanilla extract

When combined, sift in:

• 2 cups flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Stir until just combined. Pour batter into a buttered mold dusted with flour (for a layer cake, use 2 round cake pans with removable bottoms, such as these loose-based, anodized pans by Alan Silverwood). Bake at 375°F (190°C) for 25 to 30 minutes (20 minutes for cupcakes), until a toothpick inserted in the center comes out almost clean, with just a crumb or two clinging on.

Begin making the frosting while you allow the cake to cool. Melt in a double boiler:

• 12 ounces chocolate

Wait 30 minutes for the chocolate to cool, but don’t let it harden. Cream until light and fluffy:

• 9 ounces (18 tablespoons) unsalted butter
• 1/3 cup powdered sugar

Slowly beat in melted chocolate, and continue to beat until light and fluffy. Unmold cake, and spread frosting on when cake is completely cool. Makes 1 large layer cake or 20 cupcakes.

Convert U.S./imperial measurements to metric equivalents here.