Stovetop Chocolate Cake

1 c. butter, softened
1 c. sugar
4 eggs, room temperature
1 c. SR flour
1/2 c. cocoa

In a large bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time until blended well. Sift the flour and cocoa (sifting/or putting through a sieve makes a lighter cake) and add to batter until combined. Pour batter into a greased and lined round 9" cake pan. Lay an upside down plate in the bottom of a wide & deep saucepan. Fill with water until it almost reaches the top of the plate. (11" saute pan should work. The saucepan needs to be wider than the cake pan & deep enough for the cake to rise with the saucepan lid on.) Bring the water to a simmer over medium low heat. Carefully place the cake pan on top of the plate. You don't want the cake to be sitting directly in the water. Place lid on saucepan. Steam for 25-30 minutes. Be sure to add more water if you see it running low. Once risen and firm in the middle, wearing oven mitts, carefully remove the pan. Leave to cool in the cake pan for 20 minutes. turn out onto wire rack to cool completely. Place on serving platter. Lay a piece of lace or doily on top of cake and dust with powdered sugar. remove lace/doily. Store at room temperature for up to 3 days. Serve with whipped cream.