Chocolate Mud cake

Preheat the oven to 160ºC (320ºF).
Follow the basic chocolate cake recipe, changing the brown sugar to 1
1/3 cups and reducing the baking powder to 1/2 teaspoon.
Add 200g (7 oz) melted dark chocolate when folding through the flour, baking powder and cocoa.
Spoon the mixture into a 22cm (8 1/2 in) round cake tin lined with
baking paper and bake for 1 hour and 15 minutes or until cooked when tested with a skewer.
Cool in the tin for 10 minutes then turn out onto a wire rack.
Dust with extra cocoa and serve with (single or pouring) cream.
Serves 8-10.

Chocolate Brownie

Preheat the oven to 160ºC (320ºF).
Follow the basic chocolate cake recipe, increasing the brown sugar to
2 cups and reducing the baking powder to 1/2 teaspoon.
Add 200g (7oz) melted dark chocolate when folding through the flour,
baking powder and cocoa.
Spoon the mixture into a 20 x 30cm (7 3/4 x 12 in) cake tin lined with
baking paper and bake for 50 minutes or until cooked when tested with
a skewer.
Cool in the tin for 10 minutes then turn out onto a wire rack.
Serve with coffee.
Serves 8-10.

Chocolate and Hazelnut Coffee Cake

Preheat the oven to 160ºC (320ºF).
Follow the basic chocolate cake recipe, reducing the flour to 1 cup.
Add 1/3 cup instant coffee dissolved in 1 tablespoon hot water and 1 cup sifted hazelnut meal when folding through the flour, baking powder and cocoa. Spoon the mixture into 8 x 3/4 cup (6 fl oz) capacity well-greased ovenproof dishes and bake for 40 minutes or until cooked when tested with a skewer. Serve with vanilla ice-cream and hazelnut liqueur.
Makes 8.