Genevieve Ko’s recipe is special-feeling, elegant and so simple to make — no fancy equipment or advanced baking skills ...

This chocolate ... 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. Once cooled, slice ...

vanilla, and salt. Dissolve cocoa powder in warm water, then add to the mixture. Stir in melted chocolate. Chill for 45 minutes, then stir until spreadable. Level cooled cake layers, if needed.

In a saucepan, bring two inches of water to a simmer. Place a large heat-safe bowl over the pot. Add the chocolate and butter ...

If you like your cakes sweet and fruity, this white chocolate ... 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt ...

But most Chicagoans know that Portillo's best-kept secret is its cake shake. Customer: It's a shake and it's Portillo's chocolate cake at once. It's amazing. It's an evil idea. I don't know who ...