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Preheat oven to 170°C/150°C fan-forced.
Grease a 23cm springform pan with cooking oil spray and line base and sides with baking paper.
Melt chocolate and butter in a large heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water), stirring until smooth. Set aside.
Meanwhile, in a stand mixer fitted with the whisk attachment, whisk eggs, brown sugar, baking powder and ½ tsp fine salt on high for 6 minutes, or until pale and fluffy. Scrape half into the chocolate mixture and fold to combine. Sift cocoa over remaining egg mixture and fold in until almost no streaks remain. Fold this into the chocolate mixture until no streaks are visible.
Spoon into prepared pan and bake for 40-45 minutes. The top will change from shiny to matte brown, it will have puffed very slightly, and a skewer inserted in the centre will have thick, gooey crumbs attached. Set cake aside on a wire rack to cool completely before releasing from pan.
To make the brown sugar whip, place all ingredients in a medium bowl with a pinch of fine salt and whisk until soft peaks. Spoon cream over cake and swirl as desired. Dust with cocoa powder.