A creative chocolate cake decorated with wafers, chocolate balls, and a flowing drip effect from a candy jar, accompanied by ...

Ground pistachios in the batter create a naturally green-tinted cake with subtle nuttiness. Cardamom adds aromatic warmth ...

Then fold in the chocolate mixture, alternating with the sifted flour. Pour into the prepared cake tin and bake for about 60-75 minutes, until a toothpick inserted into the centre emerges clean.

Then fold in the chocolate mixture, alternating with the sifted flour. Pour into the prepared cake tin and bake for about 60-75 minutes, until a toothpick inserted into the centre emerges clean.

10. Grate some milk chocolate on the prepared cake and place it in the fridge for at least 10 to 15 minutes or until the ganache is set. 11. Slice and serve the cake cold.

Reduce the heat to 160 degrees, and bake for a further 40 minutes or until the cake is cooked. When cold, spread with warmed current jelly, then allow jelly to set.

A light, fluffy cake with a moorish ganache.Beat the sugar and butter. Add remaining ingredients and beat. Place in a lined 25cm cake tin. Bake until golden in a moderate oven. To make icing: Melt ...

This duo is a chocolate lover’s dream. Enjoy a tall KitKat and chocolate ball cake topped with smooth ganache and heart décor ...