Chocolate Marble Cake

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  468

• Protein

  6g

• Carbs

  52g

• Fat

  27g

• Saturates

  16g

• Fibre

  1g

• Sugar

  31g

• Salt

  0.81g

Ingredients

• 225g butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

Directions

1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

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Chocolate Caramel Cake

This rich cake makes an impressive centrepiece for any summer tea party

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  597

• Protein

  5g

• Carbs

  51g

• Fat

  43g

• Saturates

  25g

• Fibre

  1g

• Sugar

  32g

• Salt

  0.74g

Ingredients

• 300g butter, plus extra for greasing
• 300g light muscovado sugar
• 3 large eggs
• 1½ tsp baking powder
• 85g cocoa powder
• 225g plain flour
• 225ml soured cream
• 300ml pot double cream
• 5 tbsp dulce de leche or caramel sauce
• 25g caramel flavoured chocolate, finely chopped (we used Lindt)

Directions

1. Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
2. Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
3. When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

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Fudgy Dark Chocolate Cake

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

• Cooking Time Cook 30 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  548

• Protein

  6g

• Carbs

  44g

• Fat

  40g

• Saturates

  23g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.8g

Ingredients

• For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk
• For the fudge frosting
• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
4. Leave to melt for 5 mins, then stir briefly to combine-don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

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White Chocolate & Cherry Loaf

This indulgent cake is perfect for tea in the garden

• Cooking Time Prep 20 mins
  Cook 1 hr, 10 mins
• Skill Level Moderately easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  485

• Protein

  7g

• Carbs

  53g

• Fat

  29g

• Saturates

  17g

• Fibre

  1g

• Sugar

  39g

• Salt

  0.63g

Ingredients

• For the cake
• 225g butter, softened
• 225g golden caster sugar
• 4 eggs, beaten
• 2 tsp vanilla extract
• 225g self-raising flour, sifted, plus extra for dusting
• 375g fresh cherries, pitted
• 175g white chocolate, chopped into small chunks
• For the white chocolate frosting
• 100g white chocolate, broken into small pieces
• 140g half-fat mascarpone
• white chocolate curls or fresh cherries, to decorate

Directions

1. Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
2. Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins-1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
3. Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

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Chocolate Dipped Cherry Cake

Bake your chocolate dipped cherry cake and eat it

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Easy
• Servings 10 generous slices

Nutrition per serving

• Kcalories

  501

• Protein

  8g

• Carbs

  55g

• Fat

  29g

• Saturates

  14g

• Fibre

  1g

• Sugar

  31g

• Salt

  0.77g

Ingredients

• 150g good quality milk chocolate
• 175g self-raising flour
• 1 tsp baking powder
• 140g golden caster sugar
• 140g very soft, slightly salted butter
• 3 large eggs
• 3 tbsp milk
• 1 medium banana, mashed
• For the filling and topping
• 200g white chocolate
• 400g cherries
• 150ml crème fraîche
• 2 tbsp kirsch (optional)

Directions

1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.
2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.
3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.
5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.
6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.
7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

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White & Dark Chocolate Cake

For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers

• Cooking Time Prep 30 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  565

• Protein

  7g

• Carbs

  51g

• Fat

  39g

• Saturates

  22g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.62g

Ingredients

• 175g butter, softened, plus extra for greasing
• 100g white chocolate (we like M & S or Green & Black's with real vanilla)
• 100g dark chocolate (70% cocoa)
• 3 eggs
• 100ml whole or semi-skimmed milk
• 175g caster sugar
• 1 tsp baking powder
• 200g self-raising flour
• 2 tbsp very strong coffee (instant is fine)
• 1 tsp vanilla extract
• For the ganache and to decorate
• 284ml pot double cream
• 200g dark chocolate (70% cocoa)
• 50g white chocolate, melted
• small bag white chocolate Maltesers (optional)

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
2. Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.
3. For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
4. To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

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Seriously Rich Chocolate Cake

Dark, rich and delicious - the perfect dessert

• Cooking Time Prep 20 mins - 30 mins
  Cook 35 mins
• Skill Level Moderately easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  401

• Protein

  10g

• Carbs

  24g

• Fat

  30g

• Saturates

  11g

• Fibre

  2g

• Sugar

  22g

• Salt

  0.66g

Ingredients

• 100g butter, diced, plus extra for greasing
• flour, for dusting
• 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
• 6 large eggs, separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

Directions

1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly-it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

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Chocolate Fudge Cake

You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

• Cooking Time Prep 20 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 12

Nutrition per serving

• Kcalories

  502

• Protein

  6g

• Carbs

  49g

• Fat

  33g

• Saturates

  20g

• Fibre

  1g

• Sugar

  35g

• Salt

  0.66g

Ingredients

• 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
• 200g butter
• 200g light brown muscovado sugar
• 100ml soured cream
• 2 eggs, beaten
• 200g self-raising flour
• 5 tbsp cocoa powder
• hundreds and thousands, to decorate
• For the icing
• 100g plain chocolate
• 170g can condensed milk
• 100g butter

Directions

1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

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Dark Chocolate & Orange Cake

A dense, dark and devilishly delicious cake, this will be gone before you know it

• Cooking Time Prep 40 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 1 Seville orange
• a little melted butter, for greasing
• 100g plain chocolate, broken into pieces
• 3 eggs
• 280g caster sugar
• 240ml sunflower oil
• 25g cocoa powder
• 250g plain flour
• 1½ tsp baking powder
• orange candied peel, to decorate
• For the chocolate ganache
• 200g plain chocolate, broken into pieces
• 225ml double cream

Directions

1. Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
2. Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake-up to 1½ hours.
5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

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Double Chocolate Easter Danish

Everyone loves a Danish pastry, especially when it's chocolaty and big enough to share

• Cooking Time Prep 40 mins
  Cook 45 mins
• Skill Level For the keen cook
• Servings Serves 8

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• For the dough
• 175ml warm milk
• 1 egg, beaten
• 450g strong white flour
• 1 sachet fast-action dried yeast
• 50g golden caster sugar
• 250g block cold butter, sliced
• For the filling
• 200g toasted flaked almonds
• 50g icing sugar
• 25g cocoa powder
• 50g butter, softened
• 1 egg white
• 50g dark chocolate, chopped into small places
• For the glaze
• 1 egg yolk
• 3 tbsp milk
• golden caster sugar, for sprinkling
• For the icing
• 50g icing sugar

Directions

1. Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.
2. For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.
3. Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.
4. Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

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