Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). This will give you enough time to prep while ensuring your oven reaches the ideal baking temperature.
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Creaming the Basics: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed, beating until the mixture turns light and fluffy, roughly 3-5 minutes.
Eggcellent Addition: Add the eggs one by one, thoroughly mixing after each addition to ensure a smooth batter.
Chocolate Meltdown: Fold in the melted chocolate that’s cooled to room temperature. The color of your batter will not be dark; it’s meant to be lighter for this recipe.
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Leavening Components: Add baking powder, baking soda, and salt to the wet mixture. This better distributes the leavening agents, making your cake light and airy.
Cornstarch Trick: Stir in the cornstarch. This is a nifty workaround for those without cake flour, helping improve the cake’s texture.
Flour & Milk: Add the all-purpose flour and evaporated milk alternately to the wet mixture, beginning and ending with the flour. Blend just until combined, avoiding overmixing.

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