Decadent Chocolate Overload Cake

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Grease a small 10 cm round cake pan with unsalted butter and lightly dust with cocoa powder.
3. Chop the dark chocolate into small pieces and place in a heatproof bowl.
4. Melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth.
5. Remove the chocolate mixture from heat and let it cool slightly.
6. In a separate bowl, whisk the large egg and granulated sugar until pale and fluffy.
7. Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder.
8. Add the sifted dry ingredients to the egg mixture and gently fold to combine.
9. For in the melted chocolate mixture, whole milk, and vanilla extract, folding gently until smooth and uniform.
10. For the batter into the prepared cake pan and smooth the top with a spatula.
11. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
12. Remove the cake from the oven and let it cool in the pan for 10 minutes.
13. Turn the cake out onto a wire rack to cool completely.
14. Dust the top of the cooled cake with powdered sugar before serving.