Easy Chocolate Cake

Ingredients
	1+¼ cup (170 g) flour
	2 tablespoons unsweetened cocoa powder
	2 teaspoons baking powder
	1 cup (200 g) sugar
	1 tablespoon vanilla essence
	½ cup (1.2 dl) milk or water
	½ cup (1.2 dl) vegetable oil 
	2 eggs

Ingredients for frosting
	2/3 cup (1.6 dl) heavy cream or whipping cream
	9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method
	Preheat oven to 350 deg F (180 deg C)
	Grease a 9 inch (23 cm) cake tin.
	Mix flour, cocoa powder, baking powder, sugar and 
	vanilla essence in a bowl.
	Add milk/water, vegetable oil and eggs.
	Transfer to bake tin and bake at 350 degrees until 
	a wooden pick inserted in center comes out clean, 
	approximately 35 to 45 minutes.

	After the cake has cooled, slice the cake through 
	the middle to make two layers 

Frosting
	Heat 2/3 cup (0.16 dl) of heavy cream or whipping cream in a sauce pan.
	Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet 	chocolate, stir until smooth, and let it cool until in thickens, if 	needed in the fridge.
	Use one 1/3 of the frosting between the two layers, 
	1/3 on top, and the rest around the cake. 
	Put the cake into the fridge for one hour or more to harden the frosting.
	This cake should have room temperature when served.