I call it the Climax (Bittersweet Chocolate Cake)!!
1 1/2 cups all purpose flour or 'maida'
3 large eggs
8 ounces bittersweet or semisweet chocolate (I used semisweet)
1/3 cup vegetable oil
1/2 cup water
1/2 cup boiling water
2 1/2 tbsp unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar
1/2 tsp baking powder
1 cup chopped walnuts (optional)
Baking the Climax (the cake, I mean):
Preheat oven to 350°F.
Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper, or lightly butter bottom and sides of pan, or, lightly spray your vegetable cooking oil (I did this. eeee!) on the bottom and sides of your baking pan. I use a metal baking pan but you can also use the foil trays.
Chop the bittersweet chocolate bars (for quick melting) and place them in a microwave-safe container. Microwave at 'medium' (50%) for 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
Beat the eggs first. Combine all purpose flour, baking powder, 3/4 cup granulated sugar, vegetable oil, water (in the same order) in a large mixing bowl. Beat at medium speed with electric mixer for 3 minutes, or use your hand/fork and whisk for 10 minutes. Combine the melted chocolate and 1/2 tbsp unsweetened cocoa powder Stir in chopped walnuts. Pour into prepared pan.
Combine rest of the granulated sugar (1/4 cup), brown sugar and cocoa (2 tbsp) powder in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir.
Bake 50 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with lots of love! Savor! Gulp!