This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. (Photo: Craig Lee for NYT)
Chocolate olive oil cake, from Nigella. Absolutely delicious & incredibly quick & easy to make. I added a 1/2 tsp of ground dried chilli flakes for an extra, subtle, kick. It definitely got the Thumbs Up from my co-workers!
Molten Chocolate Babycakes: These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.
Nigella's Quadruple Chocolate Loaf Cake - I've made this once every couple/few months for years, except changing the sour cream for yogurt/greek yogurt, and it's so super chocolately. Never even thought about pinning it as I've not needed a recipe for years, so remembered when I saw other pins! RLI firmly recommends!!
Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.