Our Top 6 Chocolate Cakes

Too much chocolate is never enough, especially in a darkly delicious cake. Bliss out friends and family with these indulgent tea-time treats.

- Fran Abdallaoui

QUICK-MIX CHOCOLATE CUPCAKES

PREP AND COOK TIME 45 MINUTES (+ STANDING TIME) MAKES 24

1½ tablespoons white vinegar 1½ cups (375ml) milk 250g butter, softened 2 teaspoons vanilla extract 1¾ cups (385g) caster sugar 2¼ cups (335g) plain flour ¾ cup (75g) cocoa powder 2 teaspoons bicarbonate of soda 4 eggs

MILK CHOCOLATE GANACHE

400g milk chocolate, chopped finely 2/3 cup (160ml) thickened cream

1 Preheat oven to 180°C/ 160°C fan. Line 2 x 12-hole (1/3-cup/80ml) muffin pans with paper cases.

2 Combine the vinegar and the milk in a small jug.

3 Place the butter, vanilla, sugar, sifted dry ingredients, eggs and milk mixture in the large bowl of an electric mixer. Beat on slow speed until ingredients are combined, then beat on medium speed for 2 minutes or until mixture changes colour slightly.

4 Divide mixture among paper cases; bake for about 25 minutes or until cooked when tested. Cool cakes in pans for 5 minutes before turning onto wire racks to cool.

5 Meanwhile, make milk chocolate ganache.

6 Spread chocolate ganache over cold cakes; decorate with chocolate Easter eggs, if desired.

MILK CHOCOLATE GANACHE

Combine chocolate and cream in a heatproof bowl over a pan of simmering water; stir occasionally until melted and smooth. Cover and refrigerate, stirring frequently, until spreadable.

CHOCOLATE SPONGE

PREP AND COOK TIME 40 MINUTES (+ STANDING TIME) SERVES 10

3 eggs ½ cup (110g) caster sugar ¼ cup (35g) cornflour ¼ cup (35g) plain flour ¼ cup (35g) self-raising flour 2 tablespoons cocoa powder 300ml thickened cream, whipped