Preheat oven to 160°C.Place the butter, chocolate, milk, sugar and vanilla in a large saucepan over medium heat and stir until melted and smooth.Pour into in a large bowl and refrigerate for 20 minutes or until cool. Add the eggs and whisk to combine.Add the flour, baking powder and cocoa and whisk until smooth.Pour the mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper.Cook for 1 hour 25 minutes–1 hour 30 minutes or until the cake is cooked when tested with a skewer.Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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