2 cups (500 ml) all-purpose flour

3 / 4 cup (180 ml) Fry's-type cocoa powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) unsalted butter, softened

1 1/2 cups (375 ml) sugar

3 eggs, at room temperature

2 teaspoons (10 ml) vanilla extract

1 1/2 cups (375 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 23-cm (9-inch) springform pan and line the bottom with parchment paper.

In a bowl, sift together the flour, cocoa powder, baking soda and salt.

In another bowl with an electric mixer, cream the butter for a few seconds. Gradually add the sugar, beating until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating until smooth, about 2 minutes. Add the vanilla. At low speed, add the dry ingredients alternately with the milk.

Pour the batter into the prepared pan. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Cool for 10 minutes, unmould and let cool on a wire rack.

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