As if we need an excuse to sneak in a yummy bite of chocolate deliciousness! It’s National Chocolate Cake Day in the US, and we are all extremely interested in international cooperation. Here are four delicious chocolate-cake recipes to try today: 

Wheat-free chocolate cake

Makes 1
Cooking time 1 hour 25 min 

Ingredients
250 g dark chocolate
150 g caster sugar
150 g butter
100 g almond flour
Zest of 1 orange
5 eggs, separated
Cocoa powder, to dust
Fresh berries, for serving

Method
1. Preheat oven to 180°C and line a 23 cm round spring-form cake tin with baking paper.
2. Melt the chocolate, sugar and butter together in a double boiler until combined. Remove from the heat.
3. Add almond flour and orange zest. Mix gently.
4. Beat in the egg yolks, one at a time, with an electric beater.
5. Beat the egg whites until stiff peaks form. Fold ⅓ of the egg whites into the chocolate mixture, then fold in the rest.
6. Pour the mixture into the tin. Bake for 40–45 minutes or until a skewer inserted comes out clean.
7. Remove from the oven and set aside to cool. Dust with cocoa powder and top with fresh berries to serve. 

Chocolate Yule log 

Serves 6 
Cooking time 90 min

Ingredients
For the filling
225 g dark chocolate, broken into pieces
2 eggs, separated

For the cake
6 eggs, separated
150 g caster sugar
50 g cocoa
Cocoa powder, to dust

Method
For the filling
1. Place the chocolate in a bowl over a double boiler. When melted, remove from the heat and allow to cool to room temperature.
2. Beat the egg yolks into the chocolate.
3. In another bowl, beat the egg whites until stiff peaks form. Fold into the chocolate. (Mix until incorporated, but do not overmix.)
4. Cover the bowl and place in the fridge.

For the cake
1. Preheat oven to 180°C and grease and line a 30 × 20 cm cake tin.
2. Place the egg yolks in a bowl over a double boiler. Whisk until they start to thicken slightly, then add the sugar. Continue to whisk for about 3 minutes, then remove from the heat.
3. Sift in the cocoa and mix.
4. In another bowl, whisk the egg whites until soft peaks form, then fold this into the yolk mixture.
5. Pour batter into the cake tin and bake for 20–25 minutes, until springy and puffy.
6. Remove the cake from the oven and leave to cool in the tin for 10 minutes, then turn out on to a piece of baking paper dusted with icing sugar.
7. Spread half of the filling over the cake. With the long side of the cake towards you, roll it up, away from you, using the paper to help you.
8. Spread the remaining filling over the outside of the cake and dust the top with the icing sugar.

Classic chocolate and biscuit fridge cake 

Serves 12
Cooking time: 1 hour 20 min 

Ingredients
200 g digestive biscuits, broken
110 g pistachios or almonds, roughly chopped
110 g pecans, roughly chopped
10 glacé cherries, chopped
200 g dark chocolate (70% cocoa), chopped
150 g butter
1 tbsp golden syrup
Icing sugar, to dust

Method
1. Line a cake tin with cling film, leaving enough overhang on all sides to fold over the top.
2. Mix the biscuits, pistachios or almonds, pecans and cherries.
3. Place the chocolate, butter and syrup in a heatproof bowl. Melt this over a pot of simmering water or in the microwave.
4. Add the dry ingredients to the wet ingredients and combine. Spoon the mixture into the tin and press down firmly. Place in the fridge until set.
5. The cake can be stored in an airtight container in the fridge for up to 5 days. The flavour will be even better after a day or so.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Chocolate beetroot cake with candied beetroot leaves

Serves 12
Cooking time: 4 hours 30 min

Ingredients
For the cake
250 g fresh beetroot
200 g dark chocolate (70% cocoa), broken into blocks
200 g unsalted butter, cut into small pieces \
4 tbsp hot espresso
5 eggs, separated
170 g flour
1 tsp baking powder
3 tbsp cocoa
190 g caster sugar

For the crème fraîche icing
50 g butter
2 tbsp icing sugar, sifted
250 g tub crème fraîche

For the beetroot syrup
250 ml freshly squeezed beetroot juice
200 ml caster sugar

For the candied beetroot leaves
¼ cup caster sugar
3 tbsp water
12–15 small beetroot leaves

Method
For the cake
1. Preheat the oven to 180°C and grease a 20 cm Bundt tin.
2. Cook the fresh beetroot in unsalted water until tender. Peel.
3. In a blender, blitz the beetroot down to a rough purée.
4. Place the chocolate pieces, butter and espresso in a small bowl resting over, but not touching, a pot of simmering water. Leave it to melt, stirring constantly. Once the chocolate has melted, put it aside to cool down to room temperature.
5. Once cooled, mix in the egg yolks and puréed beetroot.
6. Sift together the flour, baking powder and cocoa. Add the flour mixture to the beetroot mixture and mix until well combined.
7. Whisk the egg whites until they form soft peaks, and then gradually add the sugar until the mixture is glossy.
8. Pour the chocolate mixture over the egg whites and fold together with a large metal spoon.9. Transfer quickly to the prepared cake tin and place in the oven. Turn the temperature down to 160 °C and bake for about 40 minutes, or until the outer rim feels spongy, but the inside still wobbles slightly.

For the crème fraîche icing
1. Beat the butter until it becomes light and fluffy. Add the icing sugar, 1 tbsp at a time, while beating.
2. Mix in the crème Fraiche with a wooden spoon – be careful not to over-beat.

For the beetroot syrup
1. Place the beetroot juice and sugar in a heavy-bottomed saucepan over medium heat. Stir until the sugar has dissolved.
2. Once the sugar has dissolved, stop stirring and leave the syrup to come to a boil. Turn off the heat and set aside until the syrup has cooled completely.

For the candied beetroot leaves
1. Turn down the oven temperature to 100 °C. Line a baking tray with some baking paper.
2. Place the caster sugar and water in a pot over medium heat and let the sugar dissolve.
3. Pat the leaves dry. Working one at a time, dip each beetroot leaf into the sugar syrup and then lay the leaves down on the baking paper.
4. Place in the oven and let the leaves dry out for 2–3 hours.
5. Ice the top of the cake with the crème fraîche icing and drizzle the beetroot syrup evenly over the cake.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli