When a cake's recipe (like Peabody's) requires to add warm water in batter, you'll expect an extraordinarily tender cake... probably due to the heat breaking up the gluten (?). But if you use cake flour or farina 00 instead of plain/ all-purpose flour, I think you should avoid heating up the water, pershaps someone can verify it for me? I've made three alternations from Peabody's recipe... First I used rectangle pan instead of round; second I used Panengeli lievito pane degli angeli to replace the baking powder and baking soda, not surely if it caused the less dark color; third, the cake's layers were filled with manufacturer's chocolate pudding, just to add a variety in the texture. The top was spread with fudge chocolate frosting, decorated with chocolate "fans" made from chocolate. Last but not least, please go see how deeply dark Peabody's cake is, no matter you are devil or not still can't resist this wonderful cake!