It’s incidentally also really easy to mix – which is great, of course. You literally melt half the ingredients together in one pot and then add the rest straight to the pot! It bakes a little longer than other cakes, but the easy mixing makes up for that. I made a very tasty black cherry sauce to go with the cake – it’s not necessary to serve this with the cake, but it works well if you want to serve the cake as dessert. It also adds something special and looks quite impressive.
This chocolate cake lasts quite well if kept covered and improves slightly after a day or two. Don’t keep it in the fridge as no cake is at optimum flavour if served chilled!