-
1
First gather all of the ingredients together.
-
2
The butter and eggs especially will be easier to use at room temperature.
-
3
Add the chocolate and butter (chopped into small cubes) into a heat-resistant container and melt together in a microwave for just under 1 minute.
-
4
Or feel free to use a bain-marie.
-
5
Meanwhile, break the eggs into a bowl and beat them.
-
6
Add in the sugar and mix well until pale.
-
7
Mix the chocolate and butter mixture with a whisk until completely melted.
-
8
Then mix in the milk.
-
9
Pour all of this mixture into the bowl from Step 3.
-
10
If the chocolate and butter don't completely melt, heat it for a bit longer in the microwave.
-
11
Preheat the oven to 170C and set the timer for 25 minutes.
-
12
When the mixture from Step 3 is well combined, switch to using a rubber spatula and gently fold in the cake flour and cocoa powder.
-
13
Once folded in, pour the mixture into a cake tin.
-
14
The one shown in the photo is a paper mold that I bought from a dollar store.
-
15
You can use a normal cake tin or a pound cake tin as well, just remember to line them with a baking sheet or parchment paper.
-
16
Bake in the oven at 170C for 25-30 minutes.
-
17
Please adjust the temperature and cooking time depending on your type of oven.
-
18
When baked, check to see if it's cooked through by inserting a skewer into the centre.
-
19
If no raw batter comes out, then it's ready!
-
20
It should expand like in the photo!
-
21
The cake will sink back down after cooling, but that's just proof you've got everything right.
