Decadent Chocolate Cream Cake

1Preheat your oven to 180°C (350°F) and grease a round cake pan with butter (100 g) or oil (50 ml).

2In a microwave-safe bowl, melt the milk chocolate (200 g) in 30-second intervals, stirring in between until smooth. Set aside to cool slightly.

3In a mixing bowl, beat the butter (100 g) and sugar (150 g) together until light and fluffy. This should take about 3-5 minutes.

4Add the melted chocolate to the butter (100 g) and sugar (150 g) mixture, and mix until well combined.

5In a separate bowl, sift together the maida, cocoa powder (50 g), and baking powder (1 tsp).

6Gradually add the dry ingredients to the chocolate mixture, alternating with the milk (100 ml) and oil (50 ml). Mix until just combined, being careful not to overmix.

7Pour the batter into the prepared cake pan and smooth the top with a spatula.

8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9While the cake is baking, whip the fresh cream (200 ml) until soft peaks form. You can add a little sugar (150 g) to taste if desired.

10Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11Once the cake is completely cool, spread the whipped cream evenly on top of the cake. You can also dust some cocoa powder (50 g) on top for decoration.

12Slice and serve your decadent chocolate cream cake! Enjoy!