For ideal results, the instructions recommend using a 20cm springform cake tin. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer, which helps to take ...

For this recipe, you’ll need a 20cm springform cake tin for the best results. Ingredients: For the cake: 25g cocoa powder, plus extra for dusting Three tablespoons of boiling water 100g caster ...

For this recipe you will need a leakproof 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4 and pop in a baking sheet at the same time. For the icing, put all of the icing ...

Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is ...

Line a 20cm springform cake tin with baking paper, extending the height of the sides using a baking paper collar. Cut one of the sponges through the middle so you have one thick and two thinner ...

Heat the oven to 180°C/16O°C fan/gas 4. Grease a 20cm round springform cake tin with oil and line the base with baking paper. Put all the icing ingredients except the chocolate into a saucepan ...

Press the mixture firmly into the base of a 20cm springform cake tin. In a large bowl, whisk the soft cheese and icing sugar until combined. Add the vanilla extract, ginger and cinnamon and whisk ...