vegetarianPreheat the oven
Preheat the oven to 350° F so it is hot and ready when the batter is mixed.
Grease the pan
Grease a round cake pan with a little of the Unsalted Butter, then coat the bottom and sides with the Fine Dry Breadcrumbs. Tap out any extra crumbs so you get a thin, even layer.
Melt the butter
Melt the remaining Unsalted Butter gently, then let it cool for 1-2 minutes so it is warm, not hot.
Mix the batter
Whisk the Large Eggs and Granulated Sugar until pale and slightly thick, then stir in the melted butter and the Vanilla Extract. Add the Unsweetened Cocoa Powder, All-purpose Flour, and Fine Salt, and fold gently until the batter is smooth and glossy with no dry streaks.
Bake the cake
Scrape the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, until the edges look set and the center still has a soft wobble. Set a timer for 20 minutes so you can start checking early.
Cool briefly
Let the cake cool in the pan for 20 minutes before slicing so the center can settle just enough to cut neatly.
Whip the cream
While the cake cools, lightly whip the Heavy Cream until it holds soft peaks and looks billowy.
Dust and serve
Dust the top with the Powdered Sugar, cut the cake into wedges, and serve each slice with a spoonful of the whipped cream.
