Prepare 2 greased and lined cake tins of the same size (about 25cm), preferably with removable bases and cover with wax paper, to easily remove the cake layer after baking. If you do not have 2 cake tins of the same size, you can always do it at 2 intervals.
Combine flour, cocoa powder, bicarbonate of soda, and salt, mix altogether until well combined.
In a separate bowl, dissolve the sugar in hot boiling water, and add the oil and apple cider vinegar
Combine the wet ingredients to your dry ingredients and whisk altogether into a smooth batter.
N.B – I combine the ingredients of each layer separately in order to have 2 even cake layers
Pour the batter of each layer in a cake tin, and bake for about 15 minutes or until you insert a toothpick and it comes out clean.
Take the cakes out of the tins, and let them cool for about an hour. Once completely cooled, gently remove the wax paper from the bottom of each layer.