Butter a 9" round cake pan.
Mix eggs and sugar and whip mixture until it has a fluffy consistency.
Add the vanilla extract, baking powder and salt.
Add the cocoa slowly (on low speed).
Add the milk and the "cooled-down melted butter".
Add the flour.
Pour the batter into the cake pan and bake in the oven for approximately 30-35 minutes at 350° F. If you check the consistency with a toothpick, the toothpick should come out not completely "clean". This makes the cake a little bit more "moist".

Once the cake has cooled down, sift some powdered sugar over it. The cake can also be served with whipped cream and strawberries.

Our Review
I have to admit that I have been the proud recipient of many of Heléne's great chocolate cakes. We have eaten them with just the powdered sugar, and just with whipping cream, or all the above and strawberries too.  Or, try a slice with a single scoop of vanilla bean ice cream.  This truly is an excellent cake.  (And if you happen to have Heléne nearby to bake it, all the better!)

Growing up, I could not conceive of a cake without frosting. This cake is so rich, delicious, and moist, that frosting would be a distraction. It is also extremely simple to make.

Recipe Origins
Heléne insists we give credit, where credit is due.  Helene was born in Barsebäcksby, Sweden and came to the U.S. as part of a foreign exchange program.  This recipe was given to her by Pia Ehrnlund when Helene was only 10 years old.  We have to thank Heléne's mom for giving us Heléne, and Pia for passing on this recipe.

For The New Cook
Why do cake recipes tell you to butter and flour the pan? The flour dusting simply shows you any areas of the pan that not been properly coated with butter (or shortening).

Have all your ingredients at room temperature. For most baking it is best to bring all your ingredients to room temperature before you start preparing the batter.   This allows the ingredients to blend easily and bake uniformly.