This dense, single-layer cake is perfect for St Patrick's Day, but you may find yourself using this recipe when you want some simple chocolate cake. We're frosting it with a cream cheese frosting, but you might also like to top it with an Irish Cream Frosting (Bailey's or similar) or some Irish Creme Whipped Cream.
You don't need your mixer for this cake recipe, by Nigella Lawson. We made ours in a 6-inch springform pan and baked for 35 minutes. We had a little sinkage in the center, but our usual tests for doneness seemed accurate. (Toothpick and finger print bouncing back.) The cake, however, was done perfectly.
Cake keeps for a several days at room temp and can be frozen. Refrigerate if you top with cream cheese or Irish Cream frosting. It you choose to use whipped cream, add that to individual slices just before serving! Serves 4-6.
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