his recipe, adapted from by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Goh when she ran her cafe, the Mortar & Pestle, in Melbourne. Rather intimidatingly for her, the headline for the article was ‘World’s Best Chocolate Cake’. It could actually be called lots of things: ‘world’s easiest cake’, requiring nothing more than a large bowl to make it in. Or ‘most versatile cake’, given that it can be served without icing and just
