Sift the cake flour, cocoa powder,baking powder and a pinch of salt in a large mixing bowl. Beat the butter and castor sugar until light. Add the eggs to the butter mixture one at a time, beating well after each addition.
Fold the flour mixture into the butter
mixture, alternating with the milk, until
just mixed. Pour into a greased and lined 26cm cake tin or two 20cm cake tins. Bake in a preheated oven for approximately one hour or until a skewer comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes. Turn out and leave to cool completely on a wire rack. Spread with butter icing or chocolate ganache and decorate with sugared roses or chocolate curls.
Butter icing: Beat 150g soft butter until light. Stir in 320g sifted icing
sugar and 20g cocoa powder. Beat well. Add approximately 30ml milk to form a spreadable consistency.
Chocolate ganache: Heat 250mlcream in a saucepan over a low heat.Add 200g dark chocolate pieces and stir until melted. Remove from the heat and leave to cool, then refrigerate until firm. Beat until light and creamy.