“NO CRUMBS WILL BE LEFT”

250g unsalted butter, chopped

1 cup (250g) firmly packed dark or brown sugar, plus 1 tbs extra

4 eggs

1 cup (250ml) sweetened condensed milk

2 2/3 cups (400g) self-raising flour, sifted

½ cup (50g) cocoa powder sifted

1 cup (250ml) liquid of choice — I went for a double shot of espresso and topped with water but you could use milk or almond milk whatever you like.

CHOC frosting

250g Marscapone or cream cheese

Remaining 2-3 tbs sweetened condensed milk (from a 395g can)

1tbs cocoa, plus extra to dust

1/3 cup dark or brown sugar

Preheat the oven to 160°C. Grease the base and sides a 22cm round cake pan and line with baking paper.

Place butter and brown sugar in a microwave-safe bowl and microwave for 40 seconds to soften/melt slightly. Use a wooden spoon to beat to combine then add eggs 1 at a time, beating well after each addition. Fold in condensed milk, flour, cocoa, liquid and a good pinch of salt until completely combined.

Bake for 55 minutes-1 hour or until it pushes back when gently pressed in the center. Cool in pan for 15 minutes. Combine extra 1 tbs brown sugar with 1/4 cup just-boiled water. Then use to brush the top and edges of the cake lightly to trap in the moisture.

For the icing place all ingredients in a bowl and microwave for 20 seconds to soften slightly. Mix to combine. Spoon onto the cake and use the back of a spoon to push around the top. Serve dusted with extra cocoa.

#CHOCOcake