Deep Chocolate Passion Cake BASE

This is one of my favourite chocolate cakes. It is soft, incredibly flavourful (must use a full fat, good quality cocoa), and stays moist. It has a texture similar to a box-cake, but tastes incredible. It bakes up perfectly flat. I've made it as cupcakes (Designer Baby Grands) and as a wedding cake.

The directions are clear and well written. The cake appears in several recipes in the cook book (German Chocolate Cake, Designer Baby Grands, and Ice Cream Sandwiches) -- a testament to it's versatility. It can be eaten frozen, chilled, or at room temperature. The milk chocolate syrup makes the cake slightly fudgier, and while delicious, the syrup is not a requirement. The batter will only fill the pan about 1/4 full...this is correct and it will amazingly rise to fill the pan.

So far, this cake is my favourite from this cookbook - the technique used is unique and produces excellent results.