Thank you for the story and the recipe. I made this cake over the weekend, and all turned out very well. Next time, I think I'll add a little additional cocoa powder to the mixture -- perhaps two tablespoons. Although I used good-quality, 70% cocoa chocolate, I was still hoping for slightly deeper chocolate flavour in the finished cake. I also think of espresso powder and even a dash of chilli powder would excite the flavour a bit. To save myself anxiety about turning the cake out, I used a silicone 9" round baking pan. After cooling in the fridge, the cake just popped right out with no fuss at all. Thanks again!

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