INGREDIENTS
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Cake:
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1 ¼ cups (175g) self-rising flour*
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½ cup (45g) cocoa powder
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2 teaspoons baking powder
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1/8 teaspoon table salt
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1 cup (2 sticks/226g) unsalted butter, softened
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2 cups + 2 tablespoons (224g) granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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100ml whole milk, room temperature
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Filling:
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100g unsalted butter, softened
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¾ cup (105g) icing sugar, sifted
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2 teaspoons cocoa powder, sifted
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pinch of salt
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1 egg yolk
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1 teaspoon vanilla extract
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Icing:
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100g dark chocolate, chopped – I used one with 53% cocoa solids
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2 tablespoons (14g) unsalted butter
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1/3 cup (30g) cocoa powder, sifted
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50ml water
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1 tablespoon honey