Preheat the oven to 320 degrees F (160 degrees C).
In the bowl of a stand-mixer fitted with the whisk attachment, combine the
Caster Sugar (2 cups)
and mix on a high speed for 3-5 minutes until light and fluffy.
All-Purpose Flour (2 cups)
Dark Cocoa Powder (2 1/2 Tbsp)
Baking Powder (1 Tbsp)
Salt (1 pinch)
in a bowl and whisk together to get rid of any lumps.
Add the dry ingredients to the egg and sugar mixture and mix on a low speed until just combined.
Butter (1/2 cup)
Milk (1 cup)
in a saucepan and melt the butter over a low heat. Bring to the boil and remove from the heat.
Add the boiled milk and butter mixture to the bowl of the stand mixer, and whisk on high until completely combined.
Pour the cake batter into an oven-proof dish and place in the oven. Bake for around 45-60 minutes.
Remove the cake from the oven and allow to cool completely. While the cake is cooling, make the frosting.
Butter (1 cup)
in the bowl of a stand mixer with the paddle attached.
Mix on a high speed until the butter becomes light and pale, around 5 minutes.
Powdered Confectioners Sugar (2 cups)
Dark Cocoa Powder (1/2 cup)
, mix on a high speed until thick and combined.
Milk (1/4 cup)
and continue mixing until light and fluffy.
Frost the cake using an off-set spatula knife.
Sprinkles (to taste)
. Serve and enjoy!