Brownie chocolate cake

Take it out when a skewer inserted near the centre comes out with a few damp crumbs, not clean; a clean skewer usually means it has baked too long. Let it cool in the tin before cutting, so the centre has time to set.

Once cool, keep it in an airtight container at room temperature for up to three days. For a longer keep, wrap individual slices and freeze them; thaw at room temperature before serving.

Yes. Cool it completely, wrap the whole cake or individual slices tightly, and freeze for up to three months. Defrost while still wrapped to help stop the surface drying out.

Serve a slice with raspberries or strawberries to cut through the chocolate, or with vanilla ice cream or lightly whipped cream. It also works well with a spoonful of thick yoghurt.

Brownie chocolate cake is usually lighter and more cake-like, while a brownie is denser and fudgier, with a chewy centre. The names can overlap, so the recipe’s proportions and baking time make the biggest difference.

Yes: warm a slice briefly in a low oven at about 150 °C, or microwave it in short bursts until just warm. Serve straight away, especially if you want the centre soft.

It is high in copper: a 100 g portion provides 0.33 mg. Cocoa is a key source of that mineral in chocolate-based bakes.

A 100 g portion contains 32 g of sugar. The amount in a slice depends on how large you cut it.