# What You’ll Need:
→ For the Cake
01 - 7 oz unsalted butter, plus extra for greasing
02 - 7 oz dark chocolate (minimum 50% cocoa solids), chopped
03 - 8.8 oz light brown sugar
04 - 3 large eggs
05 - 7 oz all-purpose flour
06 - 1½ teaspoon baking powder
07 - ¼ teaspoon fine sea salt
08 - 1.75 oz unsweetened cocoa powder
09 - 5 fl oz whole milk
10 - 1 teaspoon vanilla extract
→ For the Chocolate Icing
11 - 5.3 oz dark chocolate, chopped
12 - 3.5 oz unsalted butter
13 - 7 oz powdered sugar, sifted
14 - 3 tablespoon whole milk
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped chocolate together, stirring occasionally until completely smooth. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk the sugar and eggs together using an electric or hand whisk until the mixture becomes pale and thick.
04 - Stir the cooled melted chocolate mixture into the egg and sugar mixture, then add the vanilla extract and mix well.
05 - In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.
06 - Gradually fold the dry ingredient mixture into the wet mixture, alternating with the milk, until just combined and smooth.
07 - Divide the batter evenly between the two prepared cake pans.
08 - Bake for 30 to 35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
09 - Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Melt the chocolate and butter together in a heatproof bowl set over simmering water. Remove from heat.
11 - Gradually beat in the powdered sugar and milk using a whisk until the icing becomes smooth and glossy.
12 - Place one cake layer on a serving plate, spread with one-third of the icing. Top with the second cake layer and cover the top and sides with the remaining icing, smoothing with a palette knife.
