Normally I think a naked cake is not worth my attention, but this one is really amazing. I baked it for my wonderful friend Sabine, who made me a feast of fermented delights (kimchi, sauerkraut, honey fermented garlic, posh pickles, fruity kombucha) and send me home with yummy briny gifts. She is also up for an adventurous herby cake.

This is half the recipe of Anna Jones’s cake in my tiny 6” cake pan. Since you can’t really use 1.5 eggs, I used 2. You might be able to get away with ground flax as an egg replacement here, I haven’t tried. I chopped up a dark chocolate bar with a knife and made sure to have some biggish chunks and include all the bits and chocolate shavings in the dough. The biggish chunks of chocolate, we agreed, were important. I also put a few sprigs of lemon thyme and Demerara sugar on the top because I’m fancy like that. It is resplendent. Make this cake. You won’t regret it. Unless you’re allergic to the ingredients, then you will regret it, in which case don’t make this cake. FYI, the vegan chocolate cake in this column is also amazing.

https://www.theguardian.com/lifeandstyle/2018/apr/09/anna-jones-chocolate-cake-recipes