Chocolate Roulade

100g/4oz plain chocolate in pieces
4 eggs separated
100g/4oz caster sugar

Filling:
300ml/10fl oz whipping cream
2 tbsp icing sugar

1. Heat oven over 180C, Gasmark4. Grease and line a swiss roll tin

2. Melt chocolate over a pan of hot water, stir and cool slightly

3. Whisk egg yolks and sugar until thick and creamy, add chocolate

4. Whisk egg whites, fold into chocolate mixture

5. Pour into swiss roll tin and bake for 20 mins

6. Turn out onto greaseproof paper sprinkled with icing sugar, peel off lining paper and leave to cool under damp tea towel

7. Whip cream, spread over cold roulade, roll up roulade and dust with icing sugar.

Chocolate Mud Cake

250g chocolate (we used 125g dark chocolate and 125g milk chocolate)
250g butter
1 teaspoon instant coffee granules
188mL (3/4 cup) water
155g (1 cup) self-raising flour
170g (1 cup plus 1 tablespoon) plain flour
30g (1/4 cup plus 2 teaspoons) cocoa powder
1/2 teaspoon bicarbonate of soda
550g caster sugar
4 large eggs (we use eggs with a minimum weight of 59g)
2 tablespoons (40ml) oil (we use peanut oil, but any mild-flavoured oil could be used)
125mL (1/2 cup) buttermilk

1. Preheat oven to 160 degrees Celsius (not fan-forced).
   


2. Grease the sides and base of a deep 23cm or 24cm diameter springform pan. Line base and sides of tin with baking paper, extending the paper a few centimetres above the top rim of the pan.
   


3. In a large saucepan, stir chocolate, butter, coffee powder and water together over low heat until smooth. Set aside to cool to room temperature.
   


4. Sift the flours, cocoa powder and soda into a large bowl and stir in caster sugar.
   


5. In a medium bowl, whisk together eggs, oil and buttermilk. Add egg mixture to dry ingredients and stir until well combined.
   


6. Add the chocolate mixture to the other ingredients in a three batches, stirring well after each addition. Stir until mixture is smooth and well combined.
   


7. Pour mixture into prepared pan and bake for about 1 hour and 15 minutes (24cm pan) or 1 hour and 30 minutes (23cm pan). Insert a knife or skewer into the centre of the cake to test whether it is cooked through. If the knife/skewer comes out clean, the cake is ready. If not, return the cake to the oven and bake for a further 5-10 minutes before testing the cake again.
   


8. When cooked through, remove cake from oven, cover with a clean tea towel and allow to cool in the pan.


9. When the cake has cooled to room temperature, remove from the pan and turn it upside down to give a flat surface for icing.

Ganache Recipe
300g chocolate (we used 150g milk chocolate and 150g dark chocolate)
60g butter
62ml (1/4 cup) thickened cream

1. Place chocolate, butter and cream in a medium saucepan. Stir over low heat until chocolate and butter are melted and mixture is smooth. Remove from heat and allow to cool to a spreadable consistency.
   


2. Spread ganache over cake using a palette knife or flat bladed knife.
   


3. Store the cake in an airtight container in the refrigerator and bring it to room temperature before serving.

credits to exclusivelyfood

Dead Good Chocolate Cake

Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate

FOR THE ICING
200g dark chocolate
200ml double cream

1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin.
2. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour.
3. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top.
4. Cool and then take out of the tin. Split the cake horizontally.
5. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.