3 Large Eggs (Free range because we love chickens!)
3 Tbsp. of Milk
1/2 Tsp. Vanilla Extract
Method~
Preheat your oven to 170 degrees celsius.
Line your baking tray with parchment paper. Allow the parchment paper to hang over the sides slightly as this will help you remove the sheet easily at a later stage.
In your large mixing bowl, whisk both the butter and sugar together until it's nice and fluffy.
Crack in your eggs one by one, and mix again on a high speed until fully combined.
Gently pour in the flour, bicarbonate of soda, and coco powder, and mix again on a low speed.
Add in your milk and vanilla extract and mix again on a low speed until all ingredients are combined fully.
Using your spatula, scrape all of the chocolate cake batter into your baking tray and spread evenly.
Gently bang the tray a couple of times on the counter top to ensure any air bubbles are released and the mixture is evenly distributed in the tray.
Pop into your oven on the middle shelf and bake for 12 - 15 minutes until the cake sheet is baked in full, or until a skewer comes out clean.
When baked, remove fromthe oven and leave it to cool slightly before transferring the cake sheet to your wire rack to cool fully.
