I’ve known and loved this cake for at least 25 years! It was one of my mom’s signature summer desserts. She loved whipping it up to show off the many varieties of basils she grew in her garden, often using a mix of cinnamon, Genovese, and purple basils. The recipe calls for a whole whopping cup of chopped basil! You can use any variety, so long as it’s fresh, fragrant, and chopped very finely, it will add the most exquisite perfume and depth of flavour to this rich and moist chocolate cake.
CLICK HERE to read the entire PBS Food article/recipe.