Fantastic! Super moist and wonderfully easy. I did not have the problem of a dry surface as I have had with a lot of cakes :)
UPDATE: this is my go-to cake now. I make it ALL the time, consistently producing good results. In a big round tin, usually looks great.
I always use only butter, and bake at 170C it takes about 10-12 mins more but it tastes better.
Often use coffee instead of water because that brings out the deep flavour of cocoa.
Also, egg substitutes work well.
Warning: DO NOT use a springform tin - the batter is quite runny (like the consistency of cream) and seeps right through (of course still edible and yum)
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Fantastic! Super moist and wonderfully easy. I did not have the problem of a dry surface as I...