Perfect Chocolate Cake (Felicity Cloake)

50g dark chocolate, melted and allowed to cool slightly
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk
50g chocolate chips

For the buttercream:
140g butter, softened
50g cocoa powder
200g icing sugar
Pinch of salt
2 tbsp milk
5 Oreo cookies

1. Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat the oven to 180C (160C fan) 350F / gas 4. Cream together the butter and sugar with ½ tsp salt until light and fluffy.

2. Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the melted chocolate. Fold in the rest, followed by enough milk to give a soft dropping consistency, and then the chocolate chips. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.

3. Allow to cool completely on a rack, then make the buttercream. Beat the butter until fluffy, then add the cocoa, icing sugar and salt and, if necessary, a little milk to loosen the mixture. Put one of the cakes on a serving plate and spread a third of the icing on top. Place the second on top, then spread the rest of the icing over it.

4. Blitz the biscuits to a fine crumb in a food processor and sprinkle them over the cake.

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