This is far removed from the chocolate zucchini cake that your husband loved…stick with the winner!
This is light, not dense or substantial, a small piece goes a long way 
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Love your cake stand too
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Thanks , Stef, found it in Home Goods, smaller cake stands come in handy.
Great color on that crust!
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The colors are so striking and gorgeous! What recipe did you use for the cake? My older son loves chocolate cake, and I made one yesterday (well chocolate orange) that wasn’t particularly fudgy. So I’ll try again in the month he has left at home before going back to school.
Yours came out taller than mine. Did you use a 6” pan?
If I do this again should my eggs be cold (I separated them)
This is the Smitten Kitchen cake that Aubergine posted upthread. It is not fudgy, it’s actually light. I made some changes as noted, it’s delicious. You need a 6x3 pan as it rises significantly. We are enjoying it, hope you do, too!
Yes, LB 6x3. I warmed the eggs and didn’t separate as noted in my comments.
Yogurt cake with lemon verbena, apricots and blueberries. Thanks @Nannybakes 
I used double the lemon verbena and subbed lemon oil for the 3 lemons’ worth of zest; I also emulsified all the liquid ingredients along with the sugar and herbs in the food processor. I used refined coconut oil, which is the least objectionable oil for baking IMHO. Blueberries in the batter. Finished cake was glazed with homemade peach jam.
I put halved apricots on top of the cake before baking, but they all sunk. So some decoration was in order:)
There was enough batter for a small tester cake in a ramekin. The faint green color of the cake is beautiful and it’s very, very moist and delicious.
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It’s gorgeous! Happy you had a beautiful success!
Gorgeous!
Ah thank you. I’m going for fudgy so it’s probably not the right recipe for me for now. The chocolate orange cake I made yesterday was light, and so I’m looking for the opposite now
I am hoping that is a gift link to what looks like an easy (eg, achievable for a total non-baker) lemon bar recipe. Can you experts weigh in? Does it look like it would work OK? I’m a bit suspicious because it looks so easy…
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It’s more in the soufflé type of chocolate cake, so yes, probably not what you are looking for at the moment.
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Yours is beautiful nonetheless. A work of art!
Thank you much, Sasha!
Why did you decide to use olive oil instead of butter?
I like the combination of chocolate and olive oil.
It melts the chocolate in the micro rapidly.
It reduces the saturated fat content.
The cognac I used was complementary to the chocolate/ olive oil combo…all good for us!
I frequently make that combination successfully.
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It’s not a gift link unfortch.
