Nothing beats a big slice of cake to set your day right. Whether it’s a special occasion or you just need a sweet treat.
There’s a cake for every occasion – from the basic butter cake to a luscious white chocolate and raspberry mud cake and everything in between. This is the only place on earth you can have your cake and eat it too.
Looking for more indulgent cake recipes?
Tips to bake the perfect chocolate cake
Ordinary vs. compound chocolate
For cake-making, use an ordinary eating chocolate – white, milk or dark. Compound cooking chocolate doesn’t contain much cocoa butter, the ingredient that makes chocolate so wonderful. Some of the cocoa butter is replaced with other vegetable fats such as palm, coconut or soya oil, and the result is a waxy tasting chocolate.
Why is my chocolate cake so dry?
Most chocolate cakes are butter cakes with chocolate of some sort added. Melted chocolate alone in a recipe often won’t give enough colour and flavour, but it does add fat and sugar, which is all good when it comes to making a moist chocolate cake. When cocoa alone is used, it will give colour, some fat, sugar and flavour, but not as much as chocolate, and too much cocoa will result in a dry cake.
Look out for recipes that contain both cocoa and melted chocolate; that combination will give you the best results in terms of colour and flavour, as well as texture.
The secret to moist (but not too moist) mud cake
Some people like mud cakes to be moist and fudgy, others prefer them dryer and more cake-like. It’s up to the cook, and it’s all about getting the temperature and baking time right.
If your mud cake isn’t cooking in the middle, it needs longer baking. Often lower oven temperatures aren’t too accurate; the longer slower baking won’t hurt the cake.
Mud cakes are high in fat and sugar, and they can develop a sugary crust during baking. If the crust is a problem for you, try baking the cake at a slightly lower temperature. Drop the temperature by 10 degrees to start with, and keep a note of the results. The cake might take a little longer to cook, but probably not much – up to 15 minutes or so.
Best ever sponge cake
Chocolate sponge cake
Coffee and walnut cake
Carrot cake with cream cheese frosting
Luscious lemon cake
Apple and cinnamon crunch cake with cinnamon anglaise
Melt-and-mix strawberry yoghurt cake
New York cheesecake
Flourless orange & white chocolate cake
Apple tea cake
Black Forest cake
Coffee walnut streusel cake
Persian love cake
White chocolate and raspberry mud cake
Basic butter cake
Lamington cream layer cake
Banana cake with caramel sauce
Six-layer chocolate cake
Chocolate sour cream cake
Raspberry and custard tea cake
Simple butter cake
Moist chocolate and coconut cake
Citrus butter cake
Coffee walnut loaf
Dark chocolate mud cake
Classic carrot cake with cream cheese frosting
Orange blossom and raspberry angel food cake
Ginger cake with caramel icing
Orange and fennel seed pound cake
Dark chocolate bundt cake
Honey muscat syrup cake
Classic marble cake
Flourless chocolate beetroot cake
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