I have made this cake so often that I barely need to look at the recipe. I only make it in the Summer months, when berries are abundant and can fill the hole created by pressing it down with a weight as soon as it comes out of the oven. Certainly not one of the prettiest cakes around, but rather, one for those who love their cake on the rich side of things. My sister and I share a birthday, so this is for her, with love.
The River Cafe Pressed Chocolate Cake