Gently melt the dark chocolate with the milk in a bain-marie, stirring constantly.
Once well melted, add the softened butter. Mix well to obtain a smooth, lump-free texture, then remove from the heat.
Pour the mixture into a large bowl and add the caster sugar. Then add the eggs one by one, mixing well between each addition until homogeneous.
In a separate bowl, mix together the flour, baking powder, and unsweetened cocoa powder.
Incorporate the dry mixture into the chocolate preparation, stirring until you get a very smooth batter.
Butter and flour a 26cm cake pan, tapping out any excess flour. Pour the batter into the prepared pan.
Bake in a preheated oven at 170°C (340°F) for 25 minutes.
While still warm, gently unmold the cake. Let it cool completely before enjoying.
Cook it hands-free.
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