Light as a feather chocolate cake

Ingredients:

• 165g unsalted butter, plus extra for greasing the pan
• 1 and 3/4 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 and 1/4 cups sifted cake flour, plus extra for dusting the pan
• 0.5 cup cocoa powder
• 1 and 1/4 teaspoons of baking soda
• 3/4 tsp salt
• 1 and 1/4 cups ice water

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 175°C.
2. Grease and flour a round cake pan with a hole in the center. To avoid white spots on the cake, you can dust it with a mixture of cocoa powder and flour instead of flour.
3. In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat the butter until light and fluffy. Stir in the sugar. Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl occasionally.
4. Meanwhile, in another bowl, sift together flour, cocoa powder, baking soda and 3/4 teaspoon salt.
5. Add one-third of the flour mixture, then one-third of the ice water to the batter. Repeat, mixing after each addition. Transfer the batter to the prepared pan and bake until the cake is firm and dry, about 40-45 minutes.
6. Let cool in the pan on a wire rack, then carefully invert onto a wire rack. Just before serving, sift powdered sugar over the cake. Serve with very cold milk.