Topping:
1/3 cup plus 2 tablespoons firmly packed dark brown sugar
2 tablespoons water
3 ripe, medium-size bananas
Juice of 1/2 lemon

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons melted butter
1 large egg
1 large egg white
1 cup banana puree (2 medium bananas)
1/2 cup regular or low-fat sour cream
1/2 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Method

1. To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly. Remove from heat and set aside to cool.
2. When cool, slice the bananas into 1/4-inch thick slices. Arrange them in rows over the melted sugar in the pan, overlapping them slightly. Sprinkle the slices with the lemon juice.
3. To make the cake, preheat the oven to 350 degrees F.
4. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in the granulated sugar.
5. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla extract.
6. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined. Fold in the chocolate chips. Carefully spread the batter over the bananas and bake for 40 minutes.
7. Remove from oven and allow to cool for at least 20 minutes.
8. Loosen the edges of the cake from the pan and invert on a serving platter.

Use your favorite chocolate cake recipe, baked in a rectangular or square pan.

Cheese layer:
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
100 ml heavy whipping cream
1/3 cup white sugar

Topping:
500 g (1 lb 2 oz) strawberries, stalks removed
115 g (4 oz) caster sugar
3 Tbsp arrowroot
100 g (4 oz) cherries, rinsed

Method

Cheese layer:

1. In a medium bowl, beat together the cream cheese and lemon juice until soft.
2. Add butter, whipping cream and beat with an electric mixer until batter becomes thick.
3. Add the sugar and continue to beat until stiff.

Topping:

1. Place the strawberries in a saucepan with 6 tablespoons of water. Bring to the boil, cover and simmer for 4 to 5 minutes until very soft. Stir in the sugar. Cool slightly, and then push through a nylon sieve to remove the seeds. Measure the quantity and make up to 500 ml (18 fl oz) with water if necessary.
2. Put the arrowroot in a saucepan and blend with a little of the fruit purée to make a paste. Stir in the remaining purée and gently bring to the boil, stirring, until thickened. Cool for 10 minutes.

Assembly:

1. Put the cold cake in a square pan (tall sides), pour over the cheese cream.
2. Spoon the thickened purée to cover. Arrange the cherries and a few strawberries on top.
3. Chill for at least 2 hours

7 tortillas
1 jar of hazelnut chocolate spread
1 can of apricot filling
1 pot of custard
Whipped double cream

Method

1. Put the first tortilla onto a plate and cover with chocolate spread.
2. Follow with another tortilla and a layer of apricot filling.
3. Add another tortolla and a layer of custard.
4. Repeat the whole process once ending with a plain tortilla on top.
5. Cover the top with cream and chill.

Cake:
60 grams plain chocolate, chopped
15 grams unsweetened cocoa powder (not Dutch-processed)
½ cup boiling water
160 grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
115 grams unsalted butter, room temperature
227grams granulated white sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup milk

Mousse:
340 grams good-quality white chocolate (such as Lindt or Baker’s), chopped
1 1/2 cups chilled whipping cream
3 large egg whites
12 strawberry halves
Cocoa powder

Method

Cake:

1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake in half horizontally; place one half in the same baking pan after you have washed it and save the other half for another use. Arrange the strawberry halves in the small empty space between the pan and the cake.

Mousse:

1. Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
2. Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture.
3. Spoon mousse over cake and chill 3-4 hours or overnight.
4. Decorate with sifted cocoa powder and one large strawberry.

Chocolate Sponge:
Eggs -3
Sugar – 75gms /powdered
Cornflour – 1 tbsp
Cocoa – 2 tbsp
Flour – 75 gms minus 3 tbsps
Baking powder – 1 tsp
Pinch of salt
Vanilla essence – 1 tsp

Strawberry Sponge:
Eggs – 3
Sugar – 75 gms
Cornflour – 1 tbsp
Flour – 75gms minus 1 tbsp
Baking powder – 1 tsp
Pinch of salt
Strawberry essence – 1 tsp

Filling :
Cream – 400ml (35% fat)
Strawberry essence -1 tsp (optional)
Powdered sugar – 2-3 tbsp (increase if strawberries are tart)
Strawberries – 200gms/ chopped; reserve 3-4 for decoration

Ganache:
Dark chocolate – 200gms
Cream – 200ml

Method

1. Line & grease a 8″ spring form tin.
2. Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
3. Preheat the oven to 180 degrees C.
4. Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
5. Beat in the vanilla essence.
6. Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
7. Turn into the prepared tin & bake for 25-30 minutes/ until done.
8. Remove from tin after 5 minutes, take off the lining & cool completely on rack.

Filling:

1. Whip cream, essence & sugar till it holds peaks.
2. Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
3. Fold in the strawberries. Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.

Ganache:

1. Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
2. If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately.
3. Set aside to cool. It will thicken as it cools & get a spreadable consistency.

Finishing off:

1. Cut each sponge into 2, so there are a total of 4 layers.
2. Sandwich them with the strawberry cream, using 1/3 each time.
3. Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
4. For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
5. Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
6. Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
7. Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.

Cake:
1 3/4 c flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee
1 c buttermilk or sour milk by adding 1 tbls vinegar to 1 c milk
1/2 c vegetable oil
1 tsp vanilla

Cherry topping:
1 22 oz can of cherry pie filling (approx. 2 1/2 cups)
2 tbls sugar
2 tbls cherry Kirscher liquor
whipped cream

Method

1. Combine first 6 ingredients in a bowl
2. Add ingredients 7 – 12 while stirring
3. Batter will be thin
4. Add batter to two greased round floured cake pans
5. Bake at 350 degrees for 25 – 30 minutes.
6. Let cakes cool.
7. To make the cherry filling, combine the pie filling, sugar, and liquor in a bowl.
8. When the cakes are cool, take them out of pans.
9. Cut the top off of one cake so it has a flat top to stack easier.
10. Put cherry filling and a ring of whipped cream between the cakes so that the stick together.
11. Put the cherry filling in the center of the top of the cake and ring with whipped cream.
12. Spread whipped cream on the sides of the cake.

Cake:
1 tablespoons fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup White or Raw Sugar
1/2 cup cocoa
2 eggs

Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream

Method

1. Preheat oven to 180°C. Line the base of a 22 – 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
2. Mix the lemon juice with the milk and set aside for it to sour the milk.
3. Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool. In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa. Mix the eggs and soured milk into the cooled chocolate mixture then whisk this into the dry ingredients.
4. Add the eggs to the cooled chocolate mixture, whisking to incorporate the mixture into the dry ingredients. Combine thoroughly. Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, split the cake in half using a serrated knife and fill the centre and frost the top with thick Chocolate Ganache icing.

Icing:
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 – 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt

Chocolate Cake Recipe:
2.5 Cups Flour
1 Tablespoon Cornstarch
2 teaspoon Baking soda
1/4 teaspoon Salt
1/3 Cup Cocoa
2 Cups Applesauce
1 Cup of Pineapple juice

Fruity Chocolate Frosting Recipe:
1 packet (37 grams) of Chocolate Pudding powder (without added sugar)
2 Cups of Pineapple juice
1/8 teaspoon of Vanilla extract (make sure there is no added sugar)

Fruity Chocolate Vanilla Whipped Cream Recipe:
200 grams of Whipping Cream
1/4 teaspoon of Vanilla extract (make sure it’s sugar free)
4 Tablspoons of cold or room temperature Fruity Chocolate Frosting

Method

Cake:

1. Heat oven to 163°C (325°F).
2. Mix all of the dry ingredients together in a large bowl.
3. Add applesauce and pineapple juice.
4. Mix well until batter is smooth.
5. Pour into a bread mold.
6. Bake for 50-60 minutes, until done.
7. Check to see if it’s done by inserting a toothpick into the center of the cake. If it comes out clean, it’s done.

Fruity Chocolate Frosting:

1. In a small bowl, mix together 6 Tablespoons of the 2 cups of pineapple juice with the pudding powder until creamy.
2. In a small pot, bring the rest of the pineapple juice to boil. Remove from heat.
3. Pour in creamy mixture and stir. Boil for an additional 2 minutes, and then remove from heat.
   Refrigerate or pour over your cake warm.

Fruity Chocolate Vanilla Whipped Cream:

1. With an electric mixing wand (with whisk attachment), whisk the cream until it forms soft peaks.
2. Add the vanilla extract and whisk shortly just to distribute the flavor.
3. Add the chocolate frosting and whisk until hard peaks form.

Cake:
½ cup butter or 125 grams
7 ounces dark chocolate or 200 grams
1 cup sugar or 200 grams
4 large eggs or 5 medium eggs
1 tablespoon flour – you can add up to 7 tablespoons
3 tablespoons cocoa powder – optional but it makes the cake even richer

Ganache:
1 cup semi-sweet chocolate – about 200 grams
½ cup cream
½ teaspoon vanilla extract – optional

Method

1. Preheat oven to 350 degrees (180 degrees centigrade)
2. Line the bottom of a cake pan (round is good but square works) with parchment paper.
3. Melt the butter, chocolate, and cocoa powder in a container placed in a pan of hot water at low heat. Once it’s melted stir it to combine and set it aside to cool.
4. Beat the eggs, add the sugar and beat until smooth. It will be thick and a pale cream color.
5. Stir in the cooled chocolate mixture.
6. Stir in the flour.
7. Pour the batter into the cake pan.
8. Bake at 350 Degrees (1800) for 20 minutes
9. You can top the cake with ganache for true chocolate decadence or be a bit more restrained and use crème fraiche or whipped cream or serve it plain.

Ganache:
Melt the chocolate and cream over low heat, stirring to mix. Remove from heat and stir in vanilla if you’re using it.
The heavier the cream, the thicker the ganache.

Cake:
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 1/2 cups sour cream
2 tsp. vanilla
2 1/2 cups all-purpose flour
2 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt

Topping:
10 ozs. semi-sweet chocolate, coursely chopped
3/4 cup chopped walnuts (or pecans)
2/3 cup granulated sugar

Method

1. Preheat oven to 350%F. Grease 10 in. tube pan.
2. In small bowl, combine topping ingredients; set aside. Beat butter and sugar in large bowl until light and fluffy.
3. Beat in eggs, sour cream, and vanilla until well mixed. Combine flour, baking powder, baking soda and salt in bowl. On low speed, add flour mixture to batter, beating until smooth.
4. Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times.
5. Bake 55 to 65 min. or until a wooden pick inserted in center comes out clean.
6. Cool in pan on wire rack for 20 min. Remove from pan. Makes 12 servings.

Note: For better mixing results, have all ingredients at room temperature.