Pour the mixture into the prepared pan. Bake for 50 minutes or until well-risen and firm to the touch.

5 Let the cake cool in the pan for a few minutes, turn onto a wire rack, and peel off the lining paper. Cool completely. Make the fudge frosting: melt the butter in a pan, add the cocoa powder, and cook, stirring, for 1 minute. Stir in the milk and confectioners’ sugar. Beat well until smooth. Let cool until thickened.

6 Split the cake in half horizontally and sandwich the layers together with half of the fudge frosting. With a palette knife, spread the remaining frosting over the top and sides of the cake. Decorate with white chocolate curls.

Heavenly chocolate cake

Chocolate & beet cake


Cuts into 8 slices

Special equipment 9in (23cm) springform or loose-bottomed cake pan

Ingredients

10 tbsp soft butter, plus extra for greasing

1 cup light brown sugar

3 extra large eggs

3/4 cup cocoa powder

11/2 cups self-rising flour

1/4 cup milk

8oz (250g) cooked beets, peeled and coarsely grated

Chocolate fudge frosting

4 tbsp butter

1/3 cup cocoa powder, sifted

3 tbsp milk

2 cups confectioners’ sugar, sifted

Method

1 Preheat oven to 350°F (180°C). Lightly grease the pan and line the bottom with parchment paper.

2 Combine all the cake ingredients, except the beets, in a large bowl. Beat with a hand-held mixer until smooth, then fold in the beets. Spoon the mixture into the prepared pan.

3 Bake for 45–55 minutes until the cake is well-risen and shrinking away from the sides of the pan. Set aside to cool a little, then remove the side of the pan (leaving the cake on the base), and let cool completely.

4 Make the frosting: melt the butter in a saucepan, add the cocoa powder, and stir over high heat for 1 minute. Add the milk and confectioners’ sugar and stir to combine. Remove from the heat and set aside to cool and thicken.

5 Remove the cake from the base of the pan and peel off the lining paper. Using a serrated knife, slice the cake in half to make 2 equal layers. Spread one-third of the frosting on the bottom half and place the other half on top. Spread the remaining frosting over the top and side of the cake to give a thin layer. Serve at once, or keep in the refrigerator for up to 3 days.

Devil’s food cake


Cuts into 12 slices

Special equipment 3 x 8in (20cm) sandwich cake pans

Ingredients

12 tbsp soft butter or margarine, plus extra for greasing

3oz (90g) dark chocolate, broken into pieces

3/4 cup hot water

11/3 cups light brown sugar

3 large eggs, beaten

21/2 cups all-purpose flour

11/2 tsp baking soda

11/2 tsp baking powder

1 tsp vanilla extract

2/3 cup sour cream

Frosting

11/2 cups granulated sugar

2 large egg whites

1/4 cup hot water

pinch of cream of tartar

Method

1 Preheat the oven to 375°F (190°C). Grease the cake pans with butter and line the bottoms with parchment paper.

2 Put the chocolate in a pan with the water. Heat gently, stirring, until the chocolate melts. Cool.

3 Combine the butter and sugar in a bowl and beat until light and fluffy. Gradually add the eggs, beating well.

4 Stir in the melted chocolate. Sift together the flour, baking soda, and baking powder. Fold into the chocolate mixture until evenly blended, then fold in the vanilla extract and sour cream.

5 Divide the mixture evenly among the prepared pans. Bake for about 25 minutes until well-risen, springy to the touch, and just shrinking away from the sides of the pans.

6 Turn the cakes onto a wire rack, peel off the lining paper, and let cool.

7 Make the frosting: combine all the ingredients in a heatproof bowl. Set the bowl over a pan of hot water and beat with a hand-held mixer for 12 minutes or until the mixture is white, thick, and stands in peaks.

8 Use half of the frosting to sandwich the layers together, then spread the remainder over the top and side of the cake, swirling it decoratively and pulling it into peaks with the flat of a small palette knife.

  

Chocolate & orange mousse cake


Cuts into 12 slices

Special equipment deep 9in (23cm) springform cake pan

Ingredients

Cake

butter for greasing

4 large eggs

1/2 cup granulated sugar

1/2 cup self-rising flour

1/3 cup cocoa powder

Mousse

6oz (175g) dark chocolate, broken into pieces

grated zest and juice of 1 orange

1 tsp powdered gelatin

2 large eggs, separated

11/4 cups heavy cream, whipped until thick

Decoration

11/4 cups heavy or whipping cream, whipped until thick

strips of orange zest, blanched

Method

1 Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper. Whisk the eggs with the sugar until the mixture is light and pale. Gently fold in the flour and cocoa powder and turn the mixture into the prepared pan.

2 Bake the cake for 40–45 minutes until the cake is well-risen and beginning to shrink away from the sides of the pan.