2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...

Divide the cake mixture between the prepared tins ... Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water ...

Spurred by everyone's resounding love for the original magic cake recipe, we're sharing an equally delicious, decadent and easy chocolate magic cake ... and the top layer is an airy sponge cake ...

Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.

There’s something magical about the combination of chocolate and peanut butter, and this Chocolate Peanut Butter Cake Ro ...

The cake tasted amazing and I was surprised that the apricot jam went so well with the chocolate sponge. While the recipe calls for 300ml of cream, you can definitely get away with using 150ml as ...

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

It is the ultimate sponge cake recipe to fix all your baking problems ... flavoured tea cakes by adding zest like orange or lemon. To make chocolate sponge you can modify this same recipe by just ...

Preheat the oven to 170°C and line an 8-inch cake ... recipe database is growing every day, with fifty new recipes added weekly. We also have lots of recipe collections like Fakeaway, Chocolate ...

Carol’s Boston cream pie recipe is fantastic! If you’re not familiar with this cake, it dates back to Boston in the 1800s. It ...