1 x 20 cm
By Sue Quinn
This scrumptious cake has a dense, damp and fudgy texture that makes it very moreish. It’s quite rich so I suppose you could omit the icing. But if you’re on a chocolate mission I’m not sure why you would.
Heat the oven to 180°C (350°F/Gas 4). Oil a 20 cm (8 inch) cake tin and line the base with baking