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|Calories480Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Andrew Tilly 2 months ago
I never keep my eggs in a cage, they are all kept in a bowl. The cake was also terrible, a waste of ingredients.
Tim Waddell 3 months ago
Fabulous! Fast and super easy. Hard to imagine something so easy could be so rich and good! Pretty amazing, really.
Mark Elliott 4 months ago
I stopped reading when I got to "cage free eggs" rolled my eyes and now will find a different recipe,,lol
Catalina Salazar C 9 months ago
Easy to make and delicious!!!
wiktoria sol a year ago
Floey a year ago
was nice & moist...hubby enjoyed it
Phil a year ago
Lovely moist cake and gorgeous ganache icing
Carol Robertson a year ago
Brilliant, my first cake that ever worked. Now I can make cakes. I used the cake to make a Zuccotto which I filled with cherries and whipped cream. It was awesome. Today I made another cake and it worked just as well. I used a silicone mould. I used 3 eggs instead of two (because I have hens) and I used hot coffee instead of boiling water.
Stephanie 2 years ago
I halved the recipe to make for 2, and it was fantastic! I made it in a smaller circle dish so the cake was thick, took it out after 35 minutes and it was still a bit gooey in the middle but it set really well. Paired it with cream cheese icing. Don’t be intimidated, it was well worth converting into US measurements!
yamuna yeo 2 years ago
awesome!!! like other commenters, i was doubtful about the recipe. i didn't think cakes were so easy to make.. i was worried about mixing all the ingredients together then whisking. i thought it was more complex than this.. i baked for an hour, the only thing i did different was to put blueberry filling in between the layers, and for the chocolate cream on the exterior, i used dark chocolate. so good. thank you for the recipe. it was moist, decadent.
Erika Parkin 2 years ago
I made this for my fiancé’s birthday, so moist and delicious! I was doubtful when I saw how liquid the mix is, but it worked! Took longer to cook than directed (about an hour) but I didn’t split the mix, just used one big tin. This is my go to recipe from now on!
Helen Sturgess 2 years ago
It looks fantastic!!
Stacey Hill 2 years ago
A bit dry wouldn’t make again
Kay 2 years ago
lovely cake, just a few tweaks. beat eggs separately. whisk whites till glossy and peaks form. whisk yolks till pale and thick, then gradually add oil (like making mayo). mix hot water, half the amount of milk and oil and gradually beat into egg yolks till its nothing but froth. fold the froth into the dry ingredients, the beat in the egg whites so mixture slightly less runny. my baking time was more like 45-50mins. made 1 big cake in a springform tin, just cover the bottom with some foil in case some leaks out
Sandi 2 years ago
Awesome recipe! I doubled the ingredients to make a big cake but unfortunately my cake tins leaked a lot of the batter out as the mixture is very runny. So main tip is not to use tins that have to be sealed on the bottom. Nevertheless the cake turned out fine - it is delicious and light!
Sara Sa 2 years ago
I’ve made this recipe quite a few times and except for one time that I myself ruined it, it has always turned great . Incredibly moist and flavourful. I also mix a teaspoon of instant coffee in the water every time I make this recipe.
kaya mackenzie 2 years ago
it came out amazing considering it was my first time trying it
Chrissy Kay 2 years ago
Lush, my kids love it!
Hello 2 years ago
Both cakes sunk in the oven, tasted good. You have to oil or grease the pans heavily to stop sticking
Murphy 2 years ago
Good recipe, cake was rich and dense. Would recommend and will be using as go-to chocolate cake from now on.
Charlotte Stephenson 2 years ago
I’ve made this one before and it is always unbelievably light!
Kadisha Dee 2 years ago
Needed to cook for quite a bit longer which threw me off but was nice in the end
Suz 3 years ago
Good light moist cake. Most people loved it.
MaxGT19 3 years ago
Great Cake, the mixture was quite runny but turned out great. You need to leave it for more than 35mins, i done it for an hour and was great.
Dave 3 years ago
My 9 year old daughter did this by her self except for the boiling water part. We used a different icing, but I’ll say that this cake was one of the better cakes I’ve had. Really good.
Anabel Mariah 3 years ago
The recipe suggets that the batter should be very liquid. And so the texture of my cake turned out to be like a stiffened jelly. Not impressed...
How Is Your Day? 3 years ago
It turned out very eggy
Hi Athena 3 years ago
This is amazing!! By far the best cake I’ve ever made, me and all my family absolutely loved it!! Xx
L 3 years ago
Very good chocolate cake, icing worked perfectly after an hour in the fridge. Made with 1/2 the sugar and 1/2 the chocolate for the frosting. Moist, with medium density and texture..
Ebersohn 3 years ago
It was deliciously light and decadently moist. I have also made a moca java version by substituting some of the boiling water with an espresso. Also heavenly!