There was not enough chocolate in the recipe - the finished product bore no resemblance to the picture displayed! Cooking time was so very inadequate - at 35 minutes the very outsides of the cake were cooked but the inner 3/4 was still raw and wet. I have since made it again in a 23 x 28cm rectangle pan (line with foil/baking paper and spray with oil) without the boiling water but with the addition of 250grams choc chips, and by increasing the temperature and cooking time to 30 minutes at 175C then increasing to 200C for 10 minutes. Pour the icing on when still warm and leave overnight before slicing. The outsides of the cake will be light and cakey and the inner parts will be denser and "fudgier". These changes resulted in the cake being a hit at work - although it was still seen as overly sweet.
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There was not enough chocolate in the recipe - the finished product bore no resemblance to the...