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This makes a dense, dark and delicious cake. It took me longer than 30 minutes to make, but part of that was the measurement conversions. I used superfine sugar, and also used a tube pan, which made a beautiful cake. The only difficulty I had was with the chocolate coated almonds not hardening (probably due to humidity here), so I put them in the freezer for just a couple minutes. This cake is decadent, but not overly sweet; perfect for special occasions, or when dh has a major chocolate craving! Thanks Caroline!