Courtesy of Janet Sawyer, Little Pod, UK
Chocolate and Beet Fudge Cake may sound off-putting but, in fact, the beets provide moisture, sweetness and some heft to the cake but the cake doesn’t taste at all like beets. Chocolate wins the honors here, so you want to use good quality chocolate when making this rich cake. It’s truly a delicious recipe that Janet served for the first anniversary party for Little Pod, our “sister” vanilla company, which was held at the Chelsea Physic Gardens in London.
These cakes are my latest downfall. I discovered that you don’t have to use them right away to enjoy the smooth
exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.
While these Chocolate Macaroon Bars qualify as cake, they’re really more of a confection. Rich and gooey, they are so delicious and can easily become a must have for chocolate and coconut lovers.
Courtesy of Susie Norris, author of Chocolate Bliss
Susie says, This is my favorite fudge cake. It is light, but also buttery, chocolaty, soft, and moist. Its texture is strong enough to hold up to butter cream, which can drag a lesser cake down. This cake works well with Sweet Bittersweet Ganache (recipe below.)
Makes 2 (8-inch) cake layers
Courtesy of Carole Bloom
Bourbon vanilla buttercream is the perfect accompaniment to this classic American chocolate cake. Be sure to use natural — not Dutch-processed — cocoa powder, which provides deeper flavor and darker color to the cake.