This is a great quick cake to satisfy. I don't make dessert very often, so when I do, I want it to be good! I did make a few substitutions. I used 1/4 c + 2 Tbs Almond flour with the 1/2 c whole wheat flour. Gave the cake a rich flavor and texture. I used a Starbucks Italian bold instant coffee packet. Full packet to 1/2 c water. Perfect to bring out the rich chocolate flavor. That is what the coffee does. Leaves no coffee taste. Just enhances the chocolate flavor. I don't use white sugar. Raw turbinado instead. I baked this in a spring form pan. Made removal easy and no middle fall. Had fresh strawberries and a little whipped cream with it. Decadent. This is a do over for me!