Chocolate Cake

Prepare this recipe ahead of time or up to 3 days in advance

In a food processor or stand mixer, combine the butter and sugar and beat until smooth

Add the vanilla extract and cocoa powder and mix until well combined

Add the flour and mix until just combined (if using a food processor, pulse on and off until mixed)

Shape the dough into a 20cm circle on plastic wrap

Wrap and refrigerate for 40 minutes

Open the dough between two pieces of plastic wrap to form a 27cm diameter circle

Remove the top layer of plastic wrap

Place 2 strips of parchment paper, in the shape of a cross, at the bottom of an ungreased 20cm round springform pan (for easy removal)

Turn the dough onto the prepared pan and press the edges to seal

If the dough becomes too soft, refrigerate for 10 minutes

Remove the top layer of plastic wrap and refrigerate for another 30 minutes or overnight

Preheat oven to moderate temperature (180ºC)

Poke the bottom of the cake with a fork and bake for 20-25 minutes

Remove from oven and let cool completely

Carefully lift the edges of the parchment paper, removing the cake from the pan

Melt the bittersweet chocolate in a small saucepan over low heat

Whisk until smooth

Strain the cooled cake into a bowl

Smooth out the surface

Refrigerate for at least 3 hours or overnight

When firm, cover with plastic wrap

At this point, the recipe can be prepared up to 3 days in advance, refrigerating until ready to serve

Just before serving, place a paper doily on top of the cake and sprinkle with chopped dark chocolate to create a decorative design

Recommend removing the cake from the refrigerator about 30 minutes before serving

Serves 12.