Scott Peacock's signature chocolate cake is tender, deeply chocolatey, and easy to make. It truly earns its moniker from the ...

If you're looking for a recipe that combines tradition with ... or topped with a special glaze. This chocolate cake is as ...

You'll need a total of five ounces for this recipe: two ounces for the cake batter, two ounces for the whiskey syrup, and an ounce for the ganache glaze ... of the beloved chocolate-hazelnut ...

Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden. Chill the chocolate crispy cake in the fridge until set, preferably ...

Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering ...

4. Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache. 5. Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache. 6. Glaze the cake with ...

My favorite section of the magazine was readers wanting to know recipes from various ... and cool cake completely. 6. Pour warm chocolate glaze over the top of the cake, letting it drip down ...

Finally, refrigerate the cake until you're ready to serve, and enjoy! You can also decorate it with drizzles of melted chocolate glaze topped with chocolate shavings.