Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round springform cake pan with parchment or baking paper.
2. In a large mixing bowl, beat the butter and sugar with an electric mixer until combined. Add vanilla and egg and continue to beat until soft and creamy. Sift in flour, baking soda, cornflour and salt. Gently fold until dough starts to come together.
3. Throw in chocolate and fold through. Place all the dough into your prepared tin and press down and spread out as even as possible. Press a few extra chocolate chunks in the top.
4. Bake for 18 – 20 minutes or until golden brown. Try not to overcook as you want it soft and gooey in the middle. Leave to cool completely.
5. In a large mixing bowl, beat the butter until creamy and smooth and then sift in half the icing sugar. Add a tablespoon of milk to help loosen up the mixture. Add the rest of the icing sugar and cocoa powder and continue to beat. Add cream cheese and beat until smooth.
6. Add an extra tablespoon of milk if the frosting is too thick. It should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cake and then cut and serve. Add sprinkles, if desired.