A seriously good chocolate cake. Moist, light, fluffy and very easy to make. Need I say more?
Ok maybe just a couple of words. This is good chocolate cake. I mean really good. (have I said that enough?) Anyway, it is. It’s dead easy to prepare –it’s one of those “mix the dry mix the wet ingredients and incorporate” types- and you only need a mixer or electric whisk for the frosting.
The chocolate cream cheese frosting is just right, without the ridiculous quantities of sugar normally found in such recipes. I mean, 4 cups of sugar for 200 grams of cream cheese? Unnecessary. Try this one and if you feel it’s not sweet enough add more sugar gradually till you get to where you want to be.
I used two 9 inch round springform pans, but you can make one big cake if you prefer. Watch the baking times if you do though, it might need more time if all the batter is in the same pan. I line my pans with greaseproof paper, as this is a very runny batter and one of them drips. Better safe.