What's more decadent than molten chocolate cake? One filled with warm raspberry. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly ...

Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner.

This chocolate cake is perfect with an espresso at the end of a meal. It is very easy to make and keeps well for days. Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter ...

When everyone is seated around the table, and the house is filled ... Angel's Touch Cake, a simple combination of soft sponge cake with a delicious cream made from whipped cream, white chocolate ...