Planning is the most important part. Prepare all your ingredients before starting.
First mix the butter, eggs, sugar and vegetable oil. Then add milk.
Next add the cocoa then the flour in bits.
Whisk untill all the flour is mixed and the dough is smooth and fine. I leave the dough for 30 mins before I start baking. Use this time to preheat the oven.
Spread some butter in your baking utensil (normal sufuria is okay) then pour some flour in the pan (very little).
Pour the dough in your baking pan. In a bigger pan add water (put this in the oven when you start preheating​ your oven to heat the water. Put the dough pan in the hot water. This helps cook the cake slowly and evenly.
Cover with aluminum foil or the pan cover (lid)
Set the timer. I usually check after the first 30 minutes then the next 30 and then after every 15 mins. It's ready when a toothpick (or knife) comes out clean when you pierce.
When it's ready, let the cake cool down completely. If you take it out too early the cake can break. (Mine broke)
If the cake is charred cut off the charred parts before dressing.
Chop your chocolate bar and then pour into a bowl. Add some milk and butter. Microwave until it turns liquid.
Melt the chocolate again and this time pour generously until it overflows. While it's still wet grate chocolate onto the cake. Generously.
Apply the chocolate paste into the cake to form the first layer then cool until it hardens.
Leave it in the fridge until it's ready to package or to eat.
