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Preheat the oven to 180Cº / gas 4. Butter and flour the side a 20cm sandwich tin and line the
base with greaseproof paper.
Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and
heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of
the water.) Set aside to cool slightly.
Beat the butter until very soft then add the caster sugar and continue to beat until the mixture
is pale and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate.
Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently
to mix. Put into the tin and bake in the oven for 25 minutes, or until a skewer inserted into the
middle of each cake comes out clean.
Remove the cake from the oven and allow to sit for five minutes before turning it out of the tin
and placing it on a wire rack to cool. Serves with Ice Cream or Custard
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