A chocolate torte or a chocolate sponge?


I’m so excited as I await my closest friend’s baby to enter this world.  My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.

I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake. 

When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying  when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream

I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx


200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter


• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife


• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.

Easy chocolate fudge cake


This is the belated Valentine chocolate cake I made for my husband following on from the last blog of strawberry heart cookies. It is a Rachel Manley recipe and boy is it goooood! So moist, fudgy, decadent, divine…I could keep going on but why not try baking it and seeing for yourself. Please let me know what you think. A quick note when it states 250 ml boiling water don’t be alarmed this is the part of the recipe that really makes this fudge cake special once made! Enjoy with a little single cream, yummmmm!!!


For the cake
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml milk
125ml vegetable/sunflower oil
2 tsp vanilla extract
250ml/9fl oz boiling water

For the chocolate icing
200g plain chocolate
200ml double cream


1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined

3. Slowly add the boiling water to the mixture until smooth. The cake mixture will now be very liquid!

4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing

6. For the chocolate icing ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

7. Carefully remove the cakes from the tins

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife

Recipe by Rachel Manley (BBC Good Food)