This decadent chocolate poke cake is rich, moist, and packed with real chocolate flavor in every bite! Made with a soft ...

No stove or oven required! This no-bake icebox cake relies on a long chill in the refrigerator to transform into its uniquely ...

Craving a chocolate fix? Dive into these 21 easy desserts that take your go-to recipes to the next level. Whether you wa ...

My favorite recipe -- one layered with whipped chocolate mint ganache -- is borrowed (and simplified somewhat) from Alice Medrich’s book “Bittersweet” (Artisan, 2003).

The ganache recipe is adapted from “The Cake Bible” by Rose Levy Beranbaum. For the ganache, a less bitter, lower percentage chocolate will best complement the cake (preferably 60% to 65%).

Co-founder Florian Fritsch took on the iconic bake as part of our Great Women’s Weekly Children’s Birthday Cake Bake-Off.

Pour the cake mixture into two greased and flour-dusted 6-inch round baking tins. Bake in an oven at 180C for about 30 minutes or until a skewer comes out clean when inserted in the centre. Remove ...

The warm ganache really puts it over the top. Technique tip: The pudding can be made up to one day ahead. Cool, wrap tightly in plastic and keep at room temperature.

Silky, delicious chocolate peanut butter ganache is so easy to make, and PB lovers can use it to create everything from truffles to cake icing. With just a few ingredients and in just a few ...

Now, to actually make the cake, you need to follow only five steps. You start by preheating the oven to 325 degrees and grabbing your go-to food processor, and then you end by adding on the glaze.