When I baked this Hershey’s Chocolate Cake with Cream Cheese Filling, I wasn’t expecting to fall head over heels for it—but ...

Meanwhile, put the chocolate and butter in a large bowl ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.

For the chocolate cake, in a large bowl ... Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich.

Bake for about 30 minutes until they bounce back once you press the centre of the cake. Once cool enough to ... heat and gently stir in the butter and cream until smooth. Stir in the salt and ...

Store cake in an airtight container at room temperature for up to two days. The whipped cream can be made a day ahead. Just before serving, re-whip with an electric mixer and adjust consistency ...

Rich and decadent, this gluten-free and dairy-free chocolate cake can be served with a dollop of whipped coconut cream and raspberries. The addition of nut butter or tahini gives it a deep ...