Ingredients
Method
Instructions
- Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 23x33cm baking tin with baking parchment.
- In a large bowl, beat together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, followed by the vanilla extract. If the mixture looks like it might curdle, add a tablespoon of flour with each egg.
- Sift in the flour, cocoa powder, and baking powder. Fold gently until just combined, being careful not to overmix.
- Add the milk to loosen the batter slightly, then pour into your prepared tin. Smooth the top with a spatula.
- Bake for 25-30 minutes until a skewer inserted into the center comes out clean. The cake should be springy to the touch.
- Allow the cake to cool completely in the tin before icing. This is crucial for achieving clean slices.
- For the icing, melt the chocolate and butter together in a heatproof bowl over simmering water. Once melted, remove from heat and stir in the icing sugar and milk until smooth.
- Spread the fudgy icing evenly over the cooled cake. Add sprinkles or chocolate shavings if desired, then cut into squares.
Notes
Use room temperature ingredients for lighter sponge. Don't overmix once flour is added. Cool cake completely before icing for clean slices. Stores well in airtight container for 3-4 days. Can be frozen un-iced for up to 3 months.