absorbed. Stir in chocolate by hand. Pour and scrape the batter into the prepared pan. Bake for 1 hour or slightly longer until risen, golden brown on top, and a wooden pick inserted in center comes out clean and dry. Cool on a rack for 3 to 4 minutes. Carefully invert onto a second rack, remove pan and invert the cake again to cool right side up. Sift confectioner's sugar on the top.