30g of butter
25g (3 1/2 tbsp) of cocoa powder
70g (1/3 cup + 1tbsp) of sugar
40g (1/4 cup) of all-purpose flour
1/4 tsp of baking soda
60ml (1/4 cup) of milk
80ml (1/3 cup) of milk
200g of chocolate (melted)
200ml (1 cup) of whipping cream
Over a gentle heat, melt the butter in an 8-inch heavy bottom non-stick frying pan.
Allow the pan to cool slightly (for around 2 – 3 minutes). Then add the cocoa powder and whisk. Add the sugar and the room temperature egg. Whisk everything together quickly so that the egg doesn’t scramble.
Add the flour, baking soda, and milk, and mix to combine. Make sure to scrape the bottom of the pan and clean the sides.
Transfer to the stove, cover with a lid, and cook the cake over low heat for 10 minutes.
Take the cake out of the frying pan, and allow it to cool completely.
Put the cake back into the frying pan and pour the milk on the cake.
Mix the melted chocolate and whipping cream to prepare the frosting. Pour the prepared frosting on the cake and spread evenly.
Adapted from cookist