# What You Need:
→ For the Cake
01 - 7 oz unsalted butter, plus extra for greasing
02 - 7 oz dark chocolate (minimum 50% cocoa solids), chopped
03 - 9 oz light brown sugar
04 - 3 large eggs
05 - 7 oz plain flour
06 - 1 ½ tsp baking powder
07 - ¼ tsp fine sea salt
08 - 1 ¾ oz cocoa powder
09 - ⅔ cup whole milk
10 - 1 tsp vanilla extract
→ For the Chocolate Icing
11 - 5 oz dark chocolate, chopped
12 - 3 ½ oz unsalted butter
13 - 7 oz icing sugar, sifted
14 - 3 tbsp whole milk
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake tins with baking paper.
02 - In a heatproof bowl, melt the butter and chocolate together over a pan of simmering water, stirring occasionally until smooth. Remove from heat and cool slightly.
03 - In a large mixing bowl, whisk the sugar and eggs together until pale and thick.
04 - Stir in the melted chocolate mixture, followed by the vanilla extract.
05 - In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.
06 - Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until just combined and smooth.
07 - Divide the batter evenly between the prepared tins. Bake for 30–35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
08 - Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from heat. Gradually beat in the icing sugar and milk until the icing is smooth and glossy.
10 - Place one cake layer on a serving plate, spread with a third of the icing. Top with the second cake and cover the top and sides with the remaining icing. Smooth with a palette knife.
