3 oz (85 g) semisweet chocolate, coarsely chopped

1 cup (250 ml) milk, hot

1 3/4 cups (430 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa powder, sifted

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/2 cup (125 ml) unsalted butter, softened

1 1/2 cups (375 ml) brown sugar

1/4 cup (60 ml) canola oil

1 teaspoon (5 ml) vanilla extract

2 eggs

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

Place the chocolate in a bowl. Pour the hot milk over the chocolate and let stand for 1 minute. With a whisk, stir until smooth. Set aside.

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

In another bowl, cream the butter with the brown sugar, oil, and vanilla using an electric mixer. Add the eggs, one at a time, and beat until smooth.

Add the dry ingredients alternately with the milk and chocolate mixture. Pour into the pans and bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould.

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