Ingredients
1 3/4 cups flour
1 cup cocoa powder, unsweetened
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 large eggs, beaten
2 teaspoons vanilla essence
1/2 cup milk
1/2 cup butter, softened
1 cup confectioners sugar, sifted
75 grams dark, unsweetened chocolate, melted
2 teaspoons vanilla essence
chocolate shavings (optional)

Directions:
Preheat oven to 180FC (Gas mark 4). Line the bottoms of two 22cm round cake pans with waxed paper. Grease paper and sides of pans. Dust with flour.
Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter, sugar and brown sugar at medium speed until light and fluffy. Add eggs, in 2 batches, beating well after each addition. Add vanilla.
At low speed, alternately beat flour mixture and milk into butter mixture until just blended. Divide batter equally between prepared pans.
Bake cakes for about 25 to 30 minutes until a skewer or toothpick inserted in center comes out clean. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top-side up and cool completely.
To prepare frosting, beat butter and confectioners sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.
Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake.