Uhmmmm. Sorry I had not taken nicer pics of the cake. Also for the seeming holes there, it's because hitting out air bubbles from the batter before putting it into the oven escaped my mind.
In this cake, I mixed unsweetened cocoa powder with my flour and other dry ingredients, then folded the flour mixture into the wet ingredients to form the batter.
The next time I'll make chocolate cakes, I'll beat the cocoa powder with oil first. I heard this method makes the cake darker and some other advantages (I'm not sure of this theory yet). So my next chocolate cake will be oil based, not butter.
Also, I think that the amount of sugar to be used in your chocolate cake should be double the amount of cocoa powder (measurements being in cups). However this depends on how sweet or not sweet you want your chocolate cake to be.
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