About this recipe: Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the cake tin using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. You can make an icing for the top or pour over melted chocolate.
If making this for Passover, use margarine.
Although this cake was really yummy I found it too rich with the cocoa as well as plain chocolate so when I made it again I add in 200g of ground almonds in place of the cocoa. Gorgeous! - 06 Jun 2011
This. This recipe was the most delicious recipe i've ever tried. Everything about it was amazing! The texture, the taste, the smell! It was as if I was in heaven! I made this today in my GCSE food tech class and everyone was crowding around me asking if they could eat the batter! I wasn't able to buy dark chocolate, but I bought milk chocolate and it still tasted delicious! And instead of adding 150g, I added 200g! It made it so rich and moist. Best cake I've ever tasted, seriously recommend it! Thanks so much for sharing it =). Also, made it into little cupcakes and smothered it in melted white chocolate. It was so good!!! - 13 Feb 2013
I have made this cake a few times now, changing the recipe slightly... adding orange essence and topping with terry's chocolate orange or pepperming extract and topping with after 8s. Its a great recipe for cupcakes to or layering 2 or 3 cakes and filling - 31 May 2012