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.

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins. For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl.

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 ...

EVERYBODY’S favourite creepy crawly cake is ready for Valentines day. After a major glow up, Marks and Spencer’s Matchmaker ...

This recipe starts with a vanilla sponge cake, then a rich chocolate cream filling is gently rolled up into a log. The same whipped chocolate ganache frosts the cake turning it into a beautiful ...

Easter is just days away ... Then fold in the flour and cocoa powder to make a smooth chocolate cake mixture. Fill each case with a thin layer of mixture. Unwrap the frozen mini chocolate eggs ...

Mary Berry's glorious chocolate mousse cake ... the instructions recommend using a 20cm springform cake tin. The sponge base can be made ahead and frozen, then defrosted prior to adding the ...

Easter Simnel cake Bake our fruity Simnel cake for a ... this tasty Easter egg traybake features a chocolate sponge covered in fudge icing, decorated with Easter sweets and treats.