I never keep my eggs in a cage, they are all kept in a bowl. The cake was also terrible, a waste of ingredients.

Fabulous! Fast and super easy. Hard to imagine something so easy could be so rich and good! Pretty amazing, really.

I stopped reading when I got to "cage free eggs" rolled my eyes and now will find a different recipe,,lol

Easy to make and delicious!!!

good 🤝🤝🤝🛹🛹🛹🥌🥌🏋️‍♀️🏋️‍♀️

was nice & moist...hubby enjoyed it

Lovely moist cake and gorgeous ganache icing

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.

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!

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.

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!

It looks fantastic!!

A bit dry wouldn’t make again

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

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!

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.

it came out amazing considering it was my first time trying it

Lush, my kids love it!

Both cakes sunk in the oven, tasted good. You have to oil or grease the pans heavily to stop sticking

Good recipe, cake was rich and dense. Would recommend and will be using as go-to chocolate cake from now on.

I’ve made this one before and it is always unbelievably light!

Needed to cook for quite a bit longer which threw me off but was nice in the end

Good light moist cake. Most people loved it.

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.

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.

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...

It turned out very eggy

This is amazing!! By far the best cake I’ve ever made, me and all my family absolutely loved it!! Xx

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..

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!