Devil's Food Cake: Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs.
Molten Chocolate Babycakes: These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.
Nigella Lawson’s Chocolate Orange cake. This cake is deliciously moist, thanks to the almond meal (making it gluten free), 2 whole oranges (yes, whole) and 6 eggs. It’s also supremely easy to make as it’s all done in the food processor. Yay for simple cakes!
CHOCOLATE CLOUD CAKEOn days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax.
Nigella's Quadruple Chocolate Loaf Cake - I've made this once every couple/few months for years, except changing the sour cream for yogurt/greek yogurt, and it's so super chocolately. Never even thought about pinning it as I've not needed a recipe for years, so remembered when I saw other pins! RLI firmly recommends!!