The cake uses coconut cream to maintain its dairy-free status and is filled with apricot jam and a creamy chocolate icing, resulting in a tantalisingly moist and moreish cake. Instead of baking it ...
Isn’t that crazy? This buttercream icing is still is amazing, melt in your mouth, whippy, ultimate swirly cupcake worthy. It was fantastic on the homemade chocolate cake I made to go with it the very ...
Bake for 1 hour 20 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin before turning out onto serving plate. Remove the yoghurt from the muslin, place it in a ...
This is perhaps our best chocolate cake recipe ever, which is saying a lot. Not only are the cake layers wonderfully tender, the rich and fudgy frosting is scrape-the-plate good. If you're looking for ...