Misti Stowers, who operates Buttercream Bakery in Arkansas, shows off her take on the Possum Pie, which recently won first ...

use chocolate brownies or any other chocolate cake instead. Plain trifle sponges will also work but the trifle won’t be quite as decadent. Most tinned cherries already have the stones removed ...

2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

well, to be honest there would be no holding back. This recipe is actually my chocolate truffle cake from Vinnies. It has been hugely popular over the years, served with various accompaniments ...

Looking for the most indulgent, out-of-this-world chocolate cake? We highly recommend these restaurant chains for your ...

Eggless Truffle Cake: Luscious old chocolate truffle, only this time it's eggless! A soft sponge layered with a creamy, dark chocolate ganache. Take one layer on a cake board. Brush it with sugar ...

Once the sugar has dissolved add cocoa, drinking chocolate and half of the biscuits. Mix well and then add all the remaining ingredients except for the chocolate. Press the mixture into a 20cm/8 in ...

Once the cake is cold, unclip the tin ... rather like the coating on a chocolate truffle. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface ...

"This delightfully dense chocolate cake tends to be my go-to recipe when I need to make a quick-to-prepare, minimal fuss cake to serve as a dessert when entertaining," says Jo. "You can easily ...

3 ounces (88 grams) dark chocolate, preferably 61%-66% cacao ⅓ cup (79 ml/78 grams) heavy cream 1 tablespoon (14 grams) unsalted butter, softened ...