Divine chocolate cake recipe from my friend Joey, from South Africa:

Cooking Time: 40 – 45 minutes
Oven Temperature: 180 °C
Ingredients for the syrup:
1 cup sugar
1cup water

Ingredients for the mixture:
1cup cake flour
15ml baking powder
pinch of salt
250g magarine
½ cup sugar
200g dark chocolate
5 extra large eggs
30ml brandy (optional)
Topping:
200g wholenut chocolate
50ml milk

Preparation:
Syrup:
Place sugar and water in small pot and bring to boiling point.
Remove from stove and set aside.

Mixture:
Melt marg, sugar and dark chocolate over medium heat in a medium pot. (I use a double boiler.)
Sift flour, baking powder and salt together.
Beat eggs in mixing bowl and add cooled chocolate mixture.
Mix the dry ingredients with the egg and chocolate mixture.
Add brandy.
Pour into round baking tin and bake for 40 – 45min.
Pour syrup over cake as soon as it is taken from oven.
Leave in tin until completely cold.
Loosen carefully and turn onto plate.
Melt chocolate and milk and pore over cake.

This cake is very soft so it's best to bake it in a Pyrex dish
If you don't like it too sweat, skip the syrup. I normally do.