Advertisement
10–12 slices
Easy
By Tessa Kiros
Published 2010
This is exactly the kind of chocolate cake I loved as a child. Sometimes I make this just chocolate, sometimes halved and filled with not-too-sweet raspberry or strawberry jam or purée and a few dollops of cream (and then I don’t ice it). If you like, you might also add some chopped nuts in with the flour or scatter some over the top.