Classic Chocolate Cake

• 1-1/3 cup Plain Flour
• 2 Tablespoons Cocoa
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 7 ounces, weight Good Quality, Dark Chocolate
• 8 ounces, weight Unsalted Butter
• 1 cup Caster Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1/2 cups Full Cream Milk

1. Preheat oven to 160C and grease and line a 24cm cake pan. (I use a springform pan.)
2. Sift flour, cocoa, baking powder and baking soda together in a bowl and set aside.
3. Melt chocolate in a heatproof bowl and allow to cool slightly.
4. Beat butter and sugar with an electric mixer until light and fluffy.
5. Switch to medium speed and add vanilla and eggs one at a time, beating well after each addition.
6. Pour in cooled chocolate and beat until combined.
7. Beat in a third of the sifted ingredients, a third of the milk and repeat until all ingredients are combined.
8. Beat until smooth but be careful not to overbeat!
9. Pour mix into a 24cm cake pan and bake for 45 to 55 minutes.
10. Cool for 10 minutes in the pan before transferring onto a cake rake to cool completely.
11. When cool, top with chocolate ganache.

flour, cocoa, baking powder, baking soda, chocolate, butter, caster sugar, vanilla, eggs, full cream milk

Taken from tastykitchen.com/recipes/desserts/classic-chocolate-cake/ (may not work)