Step 1: Prepare the Baking Equipment

• • Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.

• • Grease and line a 20cm (8-inch) round cake tin with parchment paper.

Step 2: Melt the Chocolate

• • Place the dark chocolate in a heatproof bowl.

• • Melt it over a saucepan of simmering water or in the microwave, stirring occasionally. Set aside to cool slightly.

Step 3: Cream the Butter and Sugar

• • In a large mixing bowl, beat the softened butter and caster sugar until light and fluffy.

• • Add the vanilla extract and mix well.

Step 4: Add the Eggs

• • Beat the eggs into the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.

Step 5: Combine the Dry Ingredients

• • In a separate bowl, sift together the self-raising flour, cocoa powder, and a pinch of salt.

• • Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until smooth.

Step 6: Add the Melted Chocolate

• • Gently fold in the melted dark chocolate, ensuring an even distribution throughout the batter.

Step 7: Bake the Cake

• • Pour the batter into the prepared cake tin, smoothing the top with a spatula.

• • Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the center comes out clean.

• • Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Frosting (Optional)

• • Melt the dark chocolate and butter together in a heatproof bowl.

• • Stir in the heavy cream and icing sugar until smooth and glossy.

• • Once the cake is cool, spread the frosting evenly over the top and sides.