Don't worry if your pans are different sizes. Please use the baking time given here as a guide. You can use the toothpick test to adjust the baking time. 
You could calculate the exact quantities to suit your pan, but I recommend pouring the leftover batter into muffin cups or small pans and bake them together:)


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Chocolate cake batter
250 g (1 heaping cup) unsalted butter
180 g (3/4 cup+2tbsp) sugar
250 (1+1/2cups) dark chocolate preferably about 70% cacao content chocolate
80 g (2/3 cup) allpurpose flour
4 eggs

This amount for...
12 muffins of 7 cm/2.8inch size
24 cm/9.5inch square pan
21 cm/8inch round pan
2 cakes of 15 cm/6 inch round pan
2 cakes of 16 cm/6.3inch loaf pans)



Whipped cream (Topping)
240 ml (1 cup) whipping cream
18 g (1.5 tbsp) caster sugar

Put the whipping cream and sugar into a mixing bowl, whip up until medium stiff peaks. Keep in the fridge before using.


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