2 cups (300 g) unbleached all-purpose flour

1 1/2 cups (360 g) lightly packed brown sugar

1/2 cup (50 g) cocoa powder, sifted

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 oz (55 g) dark chocolate, melted

1/2 cup (125 ml) vegetable oil

2 eggs

3/4 cup (180 ml) milk

1 cup (250 ml) boiling water

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.

In a bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Set aside.

In another bowl, combine the chocolate and oil with an electric mixer. Add the eggs and beat until smooth. At low speed, add the dry ingredients alternately with the milk. Gradually add the boiling water and combine until smooth. Spoon the batter into the prepared pans.

Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely. Unmould.

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