Recipes by Di Swann
1. Preheat the oven to 180°C. Grease and line the base of a 20cm cake tin.
2. Cream the butter and sugar and vanilla extract until light and fluffy. Gradually beat in the eggs.
3. Sift flour, cocoa, baking powder and baking soda into the egg mixture and fold in together with the milk.
4. Spoon mixture into the prepared tin. Bake for 45-50 minutes until cooked. A skewer inserted into the middle of the cake will come out clean. Leave in the tin for 10 minutes before turning onto a cake rack to cool. Once cold pour chocolate frosting over the top of the cake, allowing the frosting to run down the sides.
Gently melt the chocolate and butter in a bowl over hot water. Gently stir to a smooth consistency. Do not overmix. This can also be done in the microwave using 20 sec bursts of power until the chocolate and butter has melted.