Choco-a-lot chocolate cake
SERVES 8 TO 10
1. Preheat the oven to 190°C/ 170°C fan/gas mark 5. Line 2 x 20cm (8in) circular sponge tin bases with baking parchment and lightly grease.
2. In a large bowl, beat together the butter and sugar with an electric hand whisk. Once smooth, add the vanilla essence followed by the milk, a little at a time, then the eggs, one at a time, whisking continuously.
3. Melt the chocolate in a heatproof bowl over simmering water. Pour into the egg mixture and whisk.
4. Sift the flour, cocoa powder and baking powder together then add them to the bowl. Briefly mix everything together with a spatula and pour into the tins.
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