Grease your cake pan well (and line it if you prefer easier removal). Preheat the oven as directed.

In a large bowl, whisk together the flour, cocoa powder, sugar-free sweetener, baking powder, and salt until no cocoa pockets remain.

In a second bowl, whisk the eggs, milk, oil, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. The batter should be glossy.

Pour the batter into the prepared pan and bake according to your recipe's timing. Done when a tester comes out clean or with a few moist crumbs.

Let the cake cool briefly in the pan, then transfer to cool completely before frosting. Spread frosting over the cooled cake and let it set.