The chocolate girl

  Two tone crispy cakes. These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity! Ingredients White layer 55g/2oz butter, plus extra for greasing 1 tbsp golden syrup 150g/5oz white chocolate, broken into small pieces 55g/2oz toasted rice cereal Dark layer 55g/2oz butter 2 tbsp golden syrup 120g/4oz plain chocolate, broken into small pieces 75g/two and a half ounces, toasted rice cereal Method Grease a 20cm/8" square cake tin and line with silicone paper. To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside. To make the dark layer - melt the butter in a bowl

Yummy chocolate cake. This is a rich, deep chocolate cake and can be served warm or cold. The recipe is for a 15cm (6") tin, the perfect size for a weekend treat! (Approximately 8 portions) Ingredients 300ml(10floz) boiling water 75g(3oz) cocoa powder 2 medium eggs 150g(5oz) butter 300g(10oz) caster sugar 250g(8oz) plain flour 1 teaspoon bicarbonate of soda Filling 350g (12oz) dark chocolate, 50% cocoa solids 150ml(5floz) double cream 1 tablespoon hot water decoration, chocolate curls (optional) Method Preheat oven to 150C, (130C fan) 300F, Gas mark 1. Measure the boiling water into a 600ml (1pt jug). Add the cocoa powder and whisk to a smooth paste. Leave to cool. Look out a 15 cm (6") round, deep, cake tin. Grease and line with silicone paper. Crack the eggs into a mug and whisk with a fork.  Put the butter and sugar into a large bowl and beat until pale and creamy. Add the eggs a little at a time, beating well between each additi

Musical lover's chocolate celebration cake. This two-tier celebration cake is perfect for a musical themed birthday party. I have painted the names of the musicals on the board with food colour but an easier option would be to order the musical logos with an online company which produces edible cake toppers. Ingredients for bottom tier This tier is a 10" chocolate Victoria sponge 454g/1Ib margarine 454g/1Ib caster sugar 8 eggs 400g/14oz self-raising flour 55g/2oz cocoa powder  1 tablespoon warm water   Method Preheat oven to 180oC/fan oven 160oC/350F/Gas mark 4, then grease and line, three 10" round tins. Sieve the flour and cocoa powder together into a bowl, then crack the eggs into a jug and whisk lightly with a fork. Place the margarine and caster sugar into a mixing bowl, cream together using an electric whisk. Then beat in some of the egg, then afterwards mix in a tablespoon of the flour cocoa powder mix, to try and avoid curdling, ca

Mississippi Mud Pie. Mississippi mud pie is a quick, easy, no-nonsense dessert. My sons love it and it's the perfect indulgence on a cold, dark winters evening. Serves 12-14 Crumb crust 140g/5oz digestive biscuits 85g/3oz pecan nuts, finely chopped 1 tbsp soft light brown sugar half a teaspoon, ground cinnamon 85g/3oz butter, melted Filling 225g/8oz butter, plus extra for greasing 175g/6oz plain chocolate, chopped 125ml/4floz golden syrup 4 large eggs, beaten 85g/3oz pecan nuts, finely chopped Small amount of melted chocolate for decoration (optional) Method Preheat oven to 180oC/350oF/Gas mark 4. Lightly grease a 20cm/8-inch a springform or loose-based round cake tin, then cutting out a circle of silicone, line the base. To make the crumb base, put the digestive biscuits, pecan nuts, sugar, and cinnamon into a food processor and process until fine crumbs form - but do not over-process to a powder. Add the melted butter, then pr