4.4 oz (125g) Røros Butter – room temperature
10.6 oz (300g) sugar
1.8 oz dark chocolate
4.2 oz (2dl) buttermilk
3 tsp baking powder
1 tsp vanilla
10.6 oz (300g) plain flour
2 eggs

4.4 oz (125g) Røros Butter – room temperature
10.5 oz (300g) powdered sugar
3.5 oz dark chocolate
1 egg

Preheat oven to 350°F on the hot air setting.

Mix butter and sugar until light. Melt chocolate on low heat in a microwave. Stop and stir frequently so the chocolate becomes smooth. Stir the milk into the melted chocolate.

Add all the dry ingredients and mix thoroughly until the batter is smooth. Add the eggs, one at a time.

Pour batter into a greased cake tin and cook for about 30 minutes.

Cook for 30 minutes or until a toothpick comes out clean. After cooking, let the cake cool completely before adding frosting.

To make frosting you melt the butter or low heat. Stir chocolate into the butter until completely melted. Add the powdered sugar and mix in completely before adding the egg.

Slice the cake in half and but half the frosting in the middle of the cake and use the remainder on top after reassembling.