Aside from only four core ingredients, Martha Stewart's version of flourless chocolate cake works well because it doesn’t contain any complicated steps, special tools or hard-to-find ingredients.

This layered, light-as-air beauty is inspired by a Swedish dessert called semlor, a type of yeasted cream bun. Two iconic cookies unite to create this cinnamon-laced cake. Don’t even get us started on ...

This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced. If you love chocolate, this cake is for you – it’s rich, dense and fudgy. We love to serve it with a ...

Serves at least 12. There really are an obscene amount of eggs – 12 plus another four yolks – and mountains of sugar in this cake. Best just to make it once a year. Preheat an oven to 180 degrees/gas ...

Line the bottom of a nine-inch springform pan with waxed paper. Lightly grease the waxed paper and sides of the pan. Melt chocolate; cool to room temperature. In a large bowl with mixer at high speed, ...

Australian Gourmet Traveller recipe for Venetian chocolate cake with star anise gelato by Assaggio Ristorante in Adelaide. “I love the Venetian chocolate cake at Assaggio Ristorante. It’s the next ...

It is International Chocolate Day on September 13th, in which people celebrate foods from different cultures all around the world and how they use chocolate to make delicious desserts. What better way ...

Sure, we love a from-scratch cake moment, but cake mix hits that sweet spot between convenience and comfort. Turns out, ...

Folks, we're nearly there. This competition is the last to determine who will be the final entrant into the Edible Eight. Congrats to Best Buns, who won handily over Mother's Macaroons; you can still ...

There’s big whispers going around that Woolies have upped its cake game, with the supermarket’s bakery section now offering not-too-expensive but still fancy-lookin’ ~celebration cakes~ ranging ...

Shortcut to sweetness? Boxed cake mix is the answer. With a few simple tricks, you can turn it into a dessert that tastes straight from a bakery. No need for fancy skills or a long ingredient ...