I chose this cake because the ingredient list was short and the hands-on time seemed minimal. And I was right. This cake does require quite a bit of time in the oven, but it doesn’t take long at all to get it in there.
However, the cake batter is relatively thin, and it bakes in a springform pan. I discovered too late that my pan leaks a bit… and I did NOT have this sitting over a cookie sheet or foil. Long story short, there was a small pool of cake batter that did ignite after this cake came out. Lesson learned: put down foil and clean up the oven before cooking something else.
As for the taste and texture, this cake was greatly enhanced by some homemade whipped cream. The texture was ok, but not exactly what I had anticipated. The edge that made contact with the side of the pan sets a bit more than the rest of the cake and takes on a slightly different flavor that I didn’t find as appealing as the center bits. That being said, I would make this again if I wanted a low-effort chocolate fix.