When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer.

Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Melt the chocolate and butter in a heatproof bowl, either over ...

Be sure your cake pans are at least 2 inches deep. To make the chocolate stout cake: Place the stout and butter in a large, heavy saucepan and heat until the butter melts. Remove the pan from the ...

Catch restaurant in New York City's Meatpacking District is famous for its over-the-top dishes, but one dessert in particular really takes the, well, cake. The "Hit Me" chocolate cake is a four ...