Who doesn't like chocolate cake?! Here's a roundup up of our best, most decadent chocolate cake recipes you'll want to make over and over again.
"This recipe is inspired by a chocolate cake my grandmother used to make for
special occasions. It's decadent, incredibly chocolaty and extremely easy to make." — Jennifer Bartoli, Food specialist
Get the recipe: Chocolate Fudge Cake With Raspberry Coulis
Don't worry if a few crepes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
Get the recipe: Chocolate Orange Crêpe Cake
White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.
Get the recipe: Glazed Chocolate Marble Cake
Brilliant blue icing and a fun speckled effect make this show-stopping chocolate cake look like a robin's egg. For best results, practise your speckling technique on waxed paper before tackling the cake. The speckling can get a little messy, so protect the cake plate with strips of waxed or parchment paper.
Get the recipe: Speckled Easter Egg Chocolate Cake
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
Get the recipe: Dark and Delicious Vegan Chocolate Cake
This is a fantastic fudgy dessert for any occasion.
Get the recipe: Flourless Chocolate Truffle Cake
If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.
Get the recipe: The Ultimate Chocolate Layer Cake
Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin.
Get the recipe: Chocolate Mousse Passover Cake
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean after each cut to get pristine edges.
Get the recipe: Mocha Mousse Cake
A smooth ganache topping is an easy yet impressive finish to this moist chocolate cake, which is layered with a buttery espresso-flavoured icing. Top the cake with the chilled chocolate shards just before serving so they keep their shape.
Get the recipe: Silky Mocha Layer Cake
Crunchy meringue, silky mousse, moist chocolate cake and decadent ganache give flavour and texture to this ultimate cake, which is well worth the effort to make.
Get the recipe: Chocolate Hazelnut Mousse Cake
Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
Get the recipe: Chocolate Orange Bundt Cake
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
Get the recipe: Double-Chocolate Zucchini Bundt Cake
When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Get the recipe: Malt Chocolate Mousse Cake
Source: Getty Images
Share the love with your friends this February 13th by hosting a Galentine's Day party.
First made popular by Amy Pohler’s hilarious character Leslie Knope on Parks and Rec, Galentine’s Day is the time you gather with your favourite girlfriends and celebrate your friendship. So make a guest list and invite your besties over for a girls-only night in!
Online invitations, like the customizable one above from evite, make it simple to keep track of RSVPs and share party details. If paper invites are more your style, pop a stamp on one of these fun Galentine's cards.
As when decorating for any party, we recommend shopping your home for party pieces. If you buy any decorations, dinnerware, or drinkware, invest in items you can re-use over and over. Unify the decor with a colour scheme. Gold paired with two other colours—in this case pink and shades of blue—always looks beautiful.
1. Party cake topper, $20, evescrafts.etsy.com.
2. Abstract brushstroke salad plate, $12. westelm.com.
3. Splash blush pink & gold cocktail napkins, $11, bonjourfete.com.
4. Nouveau gold double old-fashioned glass, $11, cb2.com.
5. Charm school tray besties, $27, rosannainc.com.
Greet your BFFs at the door with a signature drink. This cherry lime cooler is one of our favourites! It has just the right balance of sweet and tart.
The best part of any party (aside from the company)? The food! Treat your friends to a table packed with some of our tested till perfect party nibbles:
Every party needs a playlist. Create one that represents you and your friends, whether it's old-school rap from those awkward dances from back in the day or songs from and about strong women. You can also use an app like Apple Music or Spotify to search existing playlists.
Popular cleanses could be harming your health. Here are better ways to detox your colon and liver, and lose weight.
All you need is time and patience to make the perfect caramelized onions. Here's how.
Golden and sweet, yet super savoury, caramelized onions add depth of flavour to so many dishes. They make the best pizza, burger and sandwich toppers and turn plain old cooked pasta or potatoes into gourmet dishes.
And guess what? They're really easy to make! You'll need a large skillet, some onions, a pat of butter, a pinch of salt, and some time. It's a long process (40 to 50 minutes), but absolutely worth the wait. Time and patience means no scorched onions and the ultimate in flavour and texture. Here's how:
First, choose the right skillet. For best results, use a large heavy-bottomed cast iron or stainless steel skillet. If the skillet is too small the onions are crowded and will steam instead of caramelize, meaning the process takes more time. A nonstick skillet will work if that's all you've got, but you won't get the same sticky bits (called the fond in chef speak) on the bottom of the skillet that really add flavour.
Slice the onions. Trim the stem and root ends of the onions and peel away the skin. Slice the onion, lengthwise, thinly (about 1/4 inch or just less). You can use 1 to 4 onions in a large skillet. More onions will take longer to caramelize and fewer onions will take less time, simply keep your eye on the skillet depending on how many you start with. Yellow cooking onions are the most common and versatile onion to use for caramelizing. However, you can use any onion each with subtly different flavours and colours, experiment to find your favourite.
Melt butter (about 1 tbsp) in skillet over medium heat.
Add the onions when the butter stops bubbling and stir a few times to coat the onions. Cook over medium heat (reduce to medium low if the onions start to look or smell like they're burning), stirring once every 5 minutes or so, until the onions are ultra tender, a rich golden colour and have a delightful sweetness. At 10 minutes the onions are still plump and mostly white with just a few golden edges. At 20 minutes look for the onions beginning to shrink, become a little sticky and deepen in colour. At 30 minutes you'll see that the onions are a deeper, richer colour, have really started to shrink and become almost jam-like. The bits are beginning to stick to the bottom, use your spoon or spatula to scrape them up when you stir. At 40 minutes, taste the onions and check the colour. You're looking for meltingly tender onions with a rich golden hue and a sweet taste. Add a few more minutes (up to 10) depending on where they're at now. Note all the bits stuck to the bottom of the skillet in the photo below. These are good!
Deglaze the skillet and season the onions. To deglaze means to add liquid (you can use water, wine or vinegar, about 1/4 cup) to the skillet and stir for a minute or two in order to scrape up all the delicious bits (fond) that are stuck to the bottom of the skillet. The liquid will bubble up and steam, releasing those nuggets of flavour. Often in cooking, we are fearful of things stuck to the bottom of the pan, but unless it's scorched and totally black, this is where the true flavour lies. Once deglazed, stir in a pinch of salt, taste and add more as needed.
Let the onions cool. Then use as you desire. It's a good idea to make a large batch. Simply thaw before using. These are great to have on hand for quick pizza toppings or to stir into an easy pasta dish.
For more cooking tips, visit our Cooking School channel.