Could this be our happiest world trip ever?
We think it just might be.
Chocolate cake in all its glorious forms is guaranteed to put a smile on your cake-smeared dial.
Those chocolate feel-good endorphins are firing at their best when they double-down with the comfort of cake-baking.
Chocolate cake is basically everything that’s right in the world. As a result, every culture has managed to put its own special spin on this favourite, so start at the top and bake your way down.
Peppermint and chocolate have always been firm friends and never more so than in this chocolate chip peppermint roulade. It’s an after-dinner mint in cake form and we are here for it.
Staying in Australia for a moment, get a load of these meringue and mousse layers. This is the chocolate cake all gussied up for a party.
The chocotorta is the birthday cake of choice in Argentina and it’s not hard to see why. Chocolate milk-dipped biscuits are layered with dulce de leche and topped off with a dark chocolate ganache. That’s right – no oven is needed to turn out this celebration sensation.
It’s French cooking, so naturally, a sauce is involved. In this case, it’s the oozy centre of a delectable chocolate pud.
The rich and elegant Sacher torte is perhaps the most famous chocolate cake in the world (shh, quiet Black Forest cake, you’ll get your turn soon).
Rum and raisin is a combination that Australians have always embraced – rum and raisin ice cream, rum and raisin chocolate and, now… rum and raisin chocolate cake. Sweet chocolate gods, we are home.
Kladdkaka is practically the emblem of Swedish cafes – everyone serves a version. The centre is deliberately undercooked to stay nice and gooey (‘kladd’ means ‘sticky’ in Swedish).
Chocolate cream is layered with petit beurre biscuits make a special cake that can stand up to a strong cup of coffee. There’s no baking involved, just plenty of time in the fridge.
Anyone who loves chocolate cake knows it to be true: it can cure all manner of heartache. This rich, extra-chocolatey cake by Ruth Rieichl is literally called “the cake that cures everything” and we believe it.
Back in the day, a chemical reaction between unprocessed cocoa and buttermilk gave the red velvet cake its distinctive hue. Nowadays it’s more likely coloured by food dye or beetroot.
Mix in some dates and almonds with your chocolate cake and you’ll instantly add a hit of Morocco to your afternoon tea time.
Does this much-adored layered chocolate, cherry and kirsch cake need an introduction? Didn’t think so!
The grillazs torta from Hungary showcases what sublime addition nuts are to chocolate cake. Who doesn’t love some nutty crunch in their choco cake?
You’ll find many variations on a chocolate torta theme across Italy. The torta gianduja hails from Piemonte and is an excellent jumping-off point.
Are you surprised to learn that in Mexico, chilli is added to both cake and icing? Neither were we!
Never enough chocolate cake