Chilli Chocolate Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 6-inch (15cm) round cake pan and line the base with parchment paper.

   Tip: Use a non-stick pan for easier cake removal.

2. 2

   In a medium saucepan, melt the butter and dark chocolate over low heat, stirring occasionally.

   Tip: Use a double boiler for an even smoother chocolate melt.

3. 3

   Remove from heat and stir in the castor sugar until dissolved. Let cool slightly.

   Tip: Be patient and let the mixture cool before proceeding.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Use a wire whisk for a smooth batter.

5. 5

   Add the dry ingredients to the chocolate mixture and stir until just combined.

   Tip: Don't overmix, or the cake will be tough.

6. 6

   Add the eggs one at a time, stirring well after each addition.

   Tip: Use room temperature eggs for a lighter cake.

7. 7

   Add the milk and stir until smooth.

   Tip: Don't overmix the batter, or it will be too dense.

8. 8

   Divide the batter evenly into the prepared cake pan.

   Tip: Use a spatula to scrape the sides of the bowl for a smooth batter.

9. 9

   Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. 10

    Once the cake is completely cool, slice and serve.

    Tip: Use a serrated knife for a clean cut.