I think I first saw this recipe ten years ago in the insert of Saturday’s Dominion Post. It was the featured recipe for Ruth Pretty’s weekly column, which has always been the first thing I read when I flip open the papers with a cup of hot coffee.  Life is just not the same without Ruth Pretty on a Saturday morning. Now, I call this recipe ‘Ruth Pretty’s Chocolate Cake’, but Ruth calls it ‘Serena’s Cheating Chocolate Cake’. ‘Serena’ is Ruth’s catering friend in New York, which is where I presume this recipe came from. ‘Cheating’ is because it is so easy to make. In fact, it takes about the same amount of time to heat up  your oven to make the batter!  I am  yet to come across another chocolate cake recipe that is so rich and light at the same time while remaining moist and palatable after three days in the fridge.    I have made it dozens of times over the years, only changing what I serve it with. I have decorated it with royal icing,  used chocolate ganache, peanut butter mousse, vanilla buttercream, strawberry  jam whipped cream.  Try it with some simple whipped cream, you’ll love it.

Ingredients