It is from a "Donna Hay" recipe book but I just made some modifications ......
2 x 20cm cake tins
300g (10 oz) dark cooking chocolate, chopped
375g (12 oz) butter, chopped
1.5 cups caster sugar
1.5 teaspoons vanilla extract
1.5 cups self-raising flour
half a cup of cocoa powder
Pre-heat oven to 140 degree C or 280 degree F. Stir the chocolate and butter in a saucepan over low heat until melted and smooth. Set aside. Beat the eggs, sugar and vanilla in the bowl of an electric mixer until creamy and thick. Fold in the chocolate mixture. Sift the flour and cocoa over the top and gently fold through.
Line the tin with non-stick baking paper (grease thinly with butter first). Pour the mixture into the tin and bake for approximately 1 hour and 30 minutes or until the cake is cooked when tested with a knife in the middle. It may take a little longer or shorter but just keep checking. Allow to cool the cake in the tin.
To serve ~
Whip 300g fresh thickened cream with one teaspoon vanilla extract and about one tablespoon of icing sugar. Whip in an electric mixer until peaks form. Serve on a cake stand ...... place one of the cakes on the bottom with the crust top face down and put a layer of thick cream on the top. Then place the other cake on top with the crust face up. Dust liberally with icing sugar and decorate to whatever you like. I generally use rose petals and place them around the edge of the cake stand as well and then serve with strawberries or blueberries! I hope you enjoy it!