The recipe is taken from Scandilicious Baking by Signe Johansen, a book about Scandinavian Baking (as if you can't work that out from the title!) Some of the other recipes published on the Daily Mail website look pretty good too. I'll have to check out the book when I'm next in a book shop - I try to avoid entering bookshops too often, as new books are too hard to resist!
The cake took all of the suggested baking time, and even after 50 minutes, I wasn't sure it was properly cooked as it was so moist. Luckily I have one of those cake testing probes which changes colour when the centre of the cake has reached a high enough temperature, so I used that to test this cake. I don't always like using it, because it leaves quite a large hole, but this cake was going to be spiked after baking, so an extra hole didn't matter. Although the recipe warned that it might dip in the middle, it's very disheartening to see a cake deflate after it's taken from the oven.
Because it tastes really good, so I think it's a recipe worth tinkering with to see if the moistness can be reduced a little. For a start, I can use sugar instead of syrups next time, and possibly leave out the boiling water, and sift the cocoa into the dry ingredients instead.
this month's Tea Time Treat Challenge, where we were asked to produce something suitable for cake stalls at summer fetes. Tea Time Treats (rules here) is a monthly challenge hosted alternately by Karen at Lavender and Lovage, and Kate, at What Kate Baked. Karen is the host at this month, and will be posting a round up of entries at the end of the month.