Preheat oven to 180 degrees celcius.
Spray a 22cm round cake tin with cooking spray.
Cut a circle of baking paper and place to cover the base. (You can also use a silicon cake pan placed on a baking tray).
Pour 1c (250ml) of the sugar and all the water into a saucepan and heat until sugar has dissolved.
Remove from heat, cool, add half the brandy and set aside.
Sift flour, baking powder and salt together into a large bowl.
Break 200g chocolate into a heat-proof bowl, and add butter and the remaining sugar.
Place bowl over a pot of simmering water, making sure water does not touch the bottom of the bowl.
Allow ingredients to melt completely.
Remove bowl from heat before stirring (should look like a thick, smooth chocolate sauce).
Stir in remaining brandy and gently fold in sifted dry ingredients (flour, baking powder, salt) to combine.
Pour into cake pan and place in oven for 30-40 minutes (till almost set, with a slight wobble).
Remove from oven and pour sugar syrup over the cake.
Set aside to cool completely.
Topping: Break remaining chocolate into a bowl, add milk and place over a pot of gently simmering water.
Allow chocolate to melt completely without stirring.
Remove cooled cake from pan.
Place on a serving dish and pour over melted chocolate.
Allow to set before serving.
This cake may be refrigerated and removed 1 hour before serving.