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Deep Dark Chocolate Cake
October 05, 2002

I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache.

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