In a large bowl cream together softened butter and sugar until light and fluffy.

Whisk in the eggs one at a time and mix until fully incorporated.

Lastly, sift the flour, cocoa powder and baking powder into the batter and mix until combined.

Pour the cake batter into a greased and lined Goodcook 9-inch round cake pan.

Lay an upside down plate in the bottom of a wide and deep saucepan and fill with water until it almost reaches the top of the plate. I used a Goodcook Classic 11-Inch Deep saute with lid. Important notes: You need the saucepan to be wider than the cake pan, and deep enough for the cake to rise with the lid on.

Bring the water to a simmer over medium low heat. Once simmering, careful place in the cake to sit on top of the plate. You don't want the cake pan to be sitting in water, it is to be just over it.

Steam for about 25–30 minutes. It’s important to top up with hot water if you see it running low during the cooking process.

Once risen and firm in the middle, wearing oven mitts carefully remove from pan. Leave to cool in the cake pan for 20 minutes and the turn it out onto a wire rack to cool completely.

Place on a serving platter, lay a piece of lace or a doily over the top generously dust with powdered sugar.

Store at room temperate for up to 3 days. Enjoy with whipped cream.