This is the first chocolate cake I ever learned to bake and I've improved the recipe over the years by using vanilla extract instead of artificial vanilla sugar, and adding the espresso powder which wasn't in the original recipe. No melting of chocolate involved, just use dark chocolate powder. I've not yet tried adding nuts, but I will someday. Makes a really rich yet light chocolate cake. I don't weigh the ingredients here. For the dry ingredients I use a measuring jug, and make sure I dont pack them too tightly. Always works well. The flour is normal wheat flour.
Recipe posted by AnLi