Preheat oven to 180°C no fan (160°C fan forced). Grease and line base and sides of a 22cm cake pan with baking paper

Melt chocolate in a heatproof bowl over hot water. Set aside

Assemble mixer using scraper beater and the large mixer bowl. Add butter, sugar and vanilla to bowl. Slowly turn mixer to CREAM/BEAT setting; beat for 1-2 minutes or until pale and creamy. Add eggs one and at time, beat until combined. Add melted chocolate and mix until combined

Reduce speed to KNEAD/FOLD setting; add half of the sifted dry ingredients and buttermilk and then repeat with remaining flour and milk mixtures. Spoon mixture into prepared pan and bake for about 1 hour and 10 minutes or until cooked when tested with a wooden skewer

Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely upside down

Place chocolate into a heat proof bowl. Heat cream in a saucepan until it almost comes to the boil. Pour cream over chocolate; sit for 1-2 minutes then stir to combine. Sit at room temperature until cooled slightly then drizzle over cooled cake. Serve with cream