This beautiful cake is very moist and very chocolately and is great decorated with fruit as well as with chocolate icing!
Something else. I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added chocolate chips to the batter. I made cupcakes instead of the cake and I baked them for 22 minutes @ 180 degrees. - 18 Jul 2008
Altered ingredient amounts. I read all of the reviews before I baked this. I used another 1/4 cup of cocoa and replaced the salt with vinegar (trust me!). Suitably chocolatey and no after taste. Next time I'll try a slower oven and longer bake time to try and avoid the crust. - 16 Sep 2010
very easy recipe! I use gluten free SR flour and only 1 Tsp of vanilla essence. I also used the Nestle cocoa powder and added a little extra to make it more chocolately. I baked it at 120 degrees covered with foil for 90 mins then uncovered for another 20 mins. Although that will vary depending on your oven. I let it cook for at least an hour like that and then checked on it at 10 minute intervals with a skewer till it was cooked through. So tasty! Thanks :-) - 09 Dec 2011