Sort ingredients
squirrelydan76
QR Code
Listen
Pdf
Preheat the oven to 160°C fan forced or 180°C conventional (320°F fan forced or 350°F conventional). Grease or line an 8-inch (20 cm) cake pan with parchment paper.
Add the milk and chocolate to a saucepan over medium heat. Once the chocolate starts to melt, remove from the heat and stir until the chocolate is fully melted. Allow the mixture to cool slightly.
Add the cooled chocolate mixture and all the other ingredients to a large mixing bowl or food processor. Mix until combined.
Pour the cake batter into your prepared cake pan.
Bake the cake for 35-40 minutes (Note 3). The cake is ready when you can press the centre with your finger and it springs back slightly. If you insert a skewer in the middle, there should be a amount of crumbs and/or wet batter on the skewer. If in doubt, it's better to underbake the cake than to overbake (it will firm up a lot when it cools).
Allow the cake to completely cool in the cake tin then remove. It can be messy cutting the cake when it's warm!
Serve the cake with cocoa powder/icing sugar, with fresh raspberries and/or ice cream (Note 4). Store leftovers in an airtight container at room temperature or in the fridge for 3 days or in the freezer for up to 1 month.