(from web) This is an extremely moist cake, so I won't suggest it for making it as a layer cake. You can store the cake (without ganache/icing) @ room temp for 3-4 days in an airtight container. The original recipe calls for baking powder. But I’ve read somewhere that for chocolate cake, baking soda is good. The explanation for that is Baking soda will react with cocoa powder and gives a darker colour to the cake. I used castor sugar for the recipe for easy blending of ingredients. However you can use the regular sugar. You can serve this cake as a dessert along with a scoop of your fav ice cream :)
Substitution for self raising flour – to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
