Super-simple chocolate cakes | Daily Mail Online

BASIC RECIPE

 

Super-simple chocolate loaf cake

 MAKES 1 X 22CM LOAF CAKE

200g unsalted butter, softened and diced, plus extra for the tin

200g golden caster sugar

3 medium eggs

100g ground almonds

100g plain flour

25g cocoa, sifted

1 tsp baking powder, sifted

2 tbsp smooth orange juice

 

CHOCOLATE GLAZE

100g dark chocolate (about 70 per cent cocoa)

4 tbsp water

50g unsalted butter

2 tsp icing sugar, sifted

 

ON TOP

Extra icing sugar for dusting

Chocolate chips for decoration

 

Preheat the oven to 190C/170C fan/gas 5. Butter a 22cm nonstick loaf tin (about 1.3 litre capacity) and line the base with baking paper. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process on pulse for 10 seconds until combined.

Transfer mixture to the tin, smoothing the surface, and bake for 50-60 minutes until risen and a skewer inserted at the centre comes out clean. Run a knife around the edge, leave to cool for 10 minutes, then turn it on to a cake rack. Peel off the base paper and leave to cool the right way up.

Break up the chocolate, place all the glaze ingredients in a small nonstick saucepan and gently melt together, whisking until smooth and glossy.

Dust the loaf with icing sugar and drizzle over the glaze, letting it run down the sides (serve any left as an extra dollop). When room temperature, scatter over the chocolate chips. Set aside for 1-2 hours for the glaze to fully set.

 

Chocolate gateau

 MAKES 1 X 20CM CAKE 

Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base. Make up the chocolate cake mixture as in the basic recipe (above). 

Transfer evenly to the tin and bake for 50-55 minutes.

Run a knife around the edge and leave to cool in the tin before removing. Make up 1½ quantities of the chocolate glaze and whip 250ml double cream to soft peaks. Slit the cake in half horizontally and spread the lower half with a third of the glaze. 

Dollop over the whipped cream, sandwich with the top cake layer. Spread the remaining glaze over the top, letting it drip down the sides.

 

Quick chocolate cupcakes

 MAKES ABOUT 14 

Preheat the oven to 190C/170C fan/gas 5. Arrange 14 paper cupcake cases in muffin tins. Make up the chocolate cake mixture as in the basic recipe (top). Fill the paper cases halfway and bake for 30 minutes or until risen and crusty. 

Leave to cool in the tins. Make the glaze as in the basic recipe and leave to cool to room temperature. Spoon a dollop of the glaze on to each cake.

Decorate the tops with your choice of grated chocolate, chocolate curls, broken Flakes or sprinkles. Set aside for 1-2 hours for the glaze to fully set.