This Chocolate Cake is every chocoholic’s dream come true: two layers dense dark chocolate cake filled and topped with a milk ganache richly flavoured with rum.

Can you ever have enough chocolate on a cake? I don’t think so! So when I was hit by a massive chocolate craving last week, I dreamed up – and then whipped up – this awesome sensation.

It’s chocolate. A LOT of chocolate. And surprisingly easy to make too! Sure, I’m an experienced baker, but the recipes for the different elements that make up this cake are really not difficult. Making the chocolate cake is deliciously easy. Do yourself a favour and don’t like every single bit, leave a bit to actually make a cake. Bake then cool. And as for the milk chocolate ganache – even easier! Just combine melted chocolate, rum essence and Philadelphia cream cheese! So, give this recipe a go and impress your friends (and maybe yourself?) while you’re at it!

Who doesn’t love a delicious ice-cream on a hot summer day? Could there ever be equally pleasing refreshing alternative? These low-calorie vegan rice pop chocolates are just the thing! They live in your freezer because the coconut oil that holds them together will melt at room temperature, but that’s cool because I love a frosty chocolate treat. Who doesn’t love crunchy chocolate? Remember the sound when you bite into a chocolate ice-cream bar? These crispy peanut butter chocolate cups offer the same sensation! They are really easy to make and use healthier ingredients than the processed, store-bought candy bars. Perfect for those warmer months when you don’t want to turn on the oven.

Banana bread and brownie, is it really possible to mix the two? Taking a bite from this delicious chocolate banana bread I am enjoying the amazing taste of the too. I have made banana bread before but this recipe is a completely new invention. Yes, it has three eggs, but it also covers all requirements for a low-calorie, better-for-you creation. The batter is made from eggs, olive oil, coconut sugar, mashed bananas, almond flour, banana flour and cacao powder. But the real magic of the bread comes from adding Mocha extract and generously drizzling vegan chocolate on top. The texture is spongy and moist, and the taste – a wonderful sensation.

I love it when I can categorize things both breakfast and dessert. Chocolate, thick, moist, decadent dessert? Yes! Still a hearty bread that you can get away with having alongside your morning coffee? Yes! I’m sitting here now, forking deliciously chocolate bites into my mouth and it is an utter perfection!

Can you imagine healthy and nutritious food could also be scrumptious? This is certainly the case for my gluten-free, lactose-free, low-calorie zucchini chocolate muffins. I know some people are skeptical when it comes to putting veggies into a dessert. But if you’re here that’s because you probably intentionally looked for a recipe like this and already know that veggies are perfect with desserts! To be precise: zucchini and carrots are ideal when it comes to baking. They give amazing moist texture. Carrots also give a sweeter flavour (just like pumpkin, which also changes thickness). Zucchini in comparison, have a more delicate flavour and, if shredded, they completely disappear into the batter. In fact, zucchini are 94% made of water. So their structure, with the heat, will break down and disappear.

When tasting the muffins for the first time, people could never really tell they’re so healthy: they’re made with brown coconut sugar, coconut oil, buckwheat flour and…a veggie! Though the name might suggest otherwise, buckwheat is not actually a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes, particularly in noodles, breakfast foods, and certain beverages. It’s also used in recipes for those following a raw food or gluten-free diet. The antioxidant and fiber content of this food lends itself to a number of significant health benefits, like reducing inflammation and lowering the LDL cholesterol levels.

Indulgent, rich chocolate cake – quick to make and even quicker to devour! Like a cup of cappuccino, it has a vanilla creamy topping and scattering of orange flavoured chocolate shavings. I have seen Mary Berry make it on TV and even then I thought “Hmm, this is a cake I would love to try.” It looked so easy!

Polite manners dictate to never go to a family BBQ empty handed, being kind to the hosts in whatever way we can. I have already claimed to make the dessert and this rich and grown-up cake will bring the party to an end while chatting and savouring the last cups of coffee.

For the biscuit base, I am using my favourite speculoos cookies. They have such a distinct spicy flavour, adding something extra to the cake. The filling is nothing but a deep indulgent chocolate mouse. But here is my secret, the original recipe calls only for the use of dark chocolate, something that I find extremely bitter. To balance the flavours instead, I am using half dark half milk good quality Côte d’Or Belgian chocolate. The mouse is set with full-fat crème fraîche, giving it a more solid substance. But the real cappuccino flavour comes from the instant espresso. The original recipe calls for only one tsp, but I find it is too subtle and instead have added two. What a difference it really makes, transforming a simple chocolate taste to a coffee flavoured sensation. To decorate the cake, again Mary Berry only adds plain whipped cream, but for me it simply wouldn’t do! I whip the cream with vanilla essence and some sugar and the aromas start to form their shape. To top the cake into a splendid finish I use my favourite Excellence Orange Intense Lindt chocolate. With all the love and attention, this is no longer just a simple cake, but a true magnificent end to a festive feast!

It is New Year and my birthday all in one and in a good old tradition we celebrate with a festive home made cake to mark this exceptional occasion. And what a festive cake this one turns out to be – a truly decadent, flavour rich orange chocolate cake to make all the senses feel special, deserving and desired. The recipe calls for a lot of plain chocolate, but I like to diversify by adding additional flavour dimensions to my creations. In this instance for example, I am adding a orange intense Lindt dark chocolate to the cake sponge instead of plain dark chocolate, making the faint orange aroma coming through in a very pleasant, subtle way.

But the desire for decadence does not stop there. The entire chocolate cake is covered in the luscious chocolate mousse, the final decorations of which are further intensified with a rum essence flavour. And if this would not be enough, the cake is decorated with mini Lindt chocolate bombones – very, very deliciously chocolatey indeed. I take one bite and all my wishes have come true!

Ingredients

For the Cake

• 225g margarine or unsalted butter (softened)
• 225g caster sugar
• 4 large eggs (beaten)
• 16g Vanilla Sugar Dr. Oetker (2 small packages)
• 200g self-raising flour (sifted)
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1tbs caster sugar
• 30g cocoa
• 2 tbsp whole milk
• 100g Lindt Intense Orange Dark Chocolate (melted)
• Few mini Lindt Chocolate Bonbons (for decoration)

For the Chocolate Mousse

• 200g good quality milk chocolate (I have used Cote d’Or)
• 200g good quality dark chocolate (I have used Cote d’Or)
• 400g cream
• 3 egg yolks
• 3 egg whites
• pinch of salt
• 3-4 droplets of rum essence

 

Method

For the cake:

1. In a large bowl mix together the softened butter, the vanilla sugar essence and the caster sugar for several minutes until the mixture become pale and light. While continuing whisking add the eggs one at a time. In another bowl mix together the flour, the cocoa powder, the baking powder and soda. Start gradually adding (in three times) the dry ingredients to the soft mixture and whisk until well incorporated.

2. Over a pot with a simmering water, place another pot and melt the chocolate by breaking it into pieces and mixing with the two spoons of milk. Once the chocolate has melted add to the cake mixture and mix well.

3. Pre-heat the oven to 175C. Lay two cake forms with baking paper and spread the cake mixture in the two forms evenly. Bake for 30 minutes, check if ready and take out of the oven. Let the cakes rest for two minutes then run a knife over the edge of the cake making sure it could be released by the form easily. Take the cakes out of the forms and let them cool completely.

For the chocolate mousse:

4. Cut the chocolate into tiny pieces and place in a large bowl. Heat the cream until it starts to simmer and then pour over the cut chocolate. Let is rest for 2 minutes allowing the chocolate to melt then mix everything together until all the chocolate has melted. Let is rest for a while.

5. In the mean time, separate the egg yolks from the egg whites. Over a pot with simmering water, place another pot and whisk the egg yolks until they become pale and thick. Make sure that the water underneath is not touching the bottom of the upper pot that the water is just simmering lightly. If the temperature is too high there is a risk that the eggs might turn into an omelet. Mix the egg mixture together with the chocolate cream mixture until well combined.

6. Beat the egg whites with a pinch of salt until firm peaks start to form. Gradually, in three times, add the beaten egg whites to the mousse, folding gently until well combined. Place the mousse in the fridge for 40 min to 1  hour until it becomes sufficiently thick to start assembling the cake.

To assemble the cake:

7. Cut the two cakes in the middle and place all four cake disk on the table top. Take the chocolate mousse out of the fridge and mix it well together feeling how thick the mousse has set. If still runny, place it back in the fridge and wait for an additional half an hour. If thick and glossy it means that it is ready to assemble the cake.

8. In serving dish or a plate, place one of the four cake sponge disks. With a spatula knife cover the cake top with chocolate mousse. Place the second cake disk and repeat placing a layer of chocolate mouse over a layer of cake. Once done, cover the whole cake with the remaining mouse.

9. Preparing for the final cake decoration, add a few droplets of rum essence to the remaining chocolate mousse for extra flavour. Place a star tip in a piping bag and spoon in the chocolate mousse. Start by decorating the chocolate cake bottom edge either by making chocolate pearls, or any decoration you may desire. On a smooth cake top pipe chocolate rosettes. Place mini Lindt Chocolate bonbons on each rosette for an added flair.

10. Place the chocolate cake in the fridge overnight to set completely the chocolate mousse. Leave it out of the fridge for at least half an hour before serving so the chocolate mouse softens a little. If refrigerated the cake would keep up for a week.