It's a cake with a low flour composition that is baked at low temperature, so it isn't a cake that can maintain swelling, but once swelled, many fine bubbles remain even after the cake shrinks. By doing this, this chocolate cake becomes light while having rich texture.

My tried and tested chocolate cake recipe with added fruit.Makes 24-25 cupcakes.

Found this in a Woman's Weekly mag. Turned out great and the kids loved it.

This recipe came from my good friend Chef Glenn Walden and it goes great with the Best Chocolate Buttercream.Also great as a cupcakes.

I always bought box cake mixes because of the shear ease of their usage. Since I found this recipe, there is no turning back.

I've been making this chocolate cake for a while now and it's become our family favorite. If you wish to reduce its sweetness, try making it with dark chocolate. You can also combine the chocolate and heavy cream in a bowl and microwave to melt.Step 3: You can also use a whisk.Step 3: Take care not to whip too much as the chocolate cream will be too stiff. I used a chocolate bar, but use baking chocolate (couverture) for a glossy finish. Recipe by Yuuyuu0221

I tried making an easy cake with the ingredients I had in my fridge, and it turned out to be delicious.When you don't have black chocolate, you can use milk chocolate! In that case, reduce the amount of sugar. Recipe by Yuuyamama1021

delicious.... I'm definitely making it again

This is what it looks like. :-)

Chocolate-induced coma forthcoming...