Moist Chocolate Cake

This is a marvellous recipe from Amy Beh but I made a mistake baking it in a tube pan. The cake is indeed soft & moist and hence broke terribly when I attempted to unmould. So advice to others bake this in a plain round or rectangle tin instead. This is how my cake looked like after been unmoulded:

The recipe has cream and chocolate in the ingredients making it different than other Moist Chocolate Cake and the result is really yummy!

INGREDIENTS:
160g Butter
1 tbsp Honey (originally Golden Syrup)
160g Dark chocolate
110ml Warm water
190g Plain Flour
10g Cocoa powder
2 tsp Baking powder
1/4 tsp Bicarbonate of soda
180g dark soft Brown sugar
90g Nestle reduced cream
1 tsp Vanilla essence
3 eggs - lightly beaten
1 tbsp Corn oil
40g walnuts, coarsely chopped

METHOD:
1. Grease and line a 20 cm round cake tin with greaseproof paper.

2. Melt butter, golden syrup, chocolate and warm water in a microwave oven for 2 minutes, stirring every 30 seconds.

3. Put sifted dry ingredients into a bowl and stir in sugar, Nestle cream, vanilla essence, beaten eggs and oil to mix.
Gradually pour in the chocolate mixture. Mix well with a wooden spoon. Fold in the chopped walnuts.

4. Turn batter into prepared cake tin and bake for about 40-50 minutes at 170C or until skewer inserted into the centre of the cake comes out clean.