From the first day you open the box, to the last, it’s a whole lot of time.

We’ve put together a guide to make your own chocolate cake at home in just a few minutes.

1.

Prepare the cake in advance A chocolate cake recipe is very different to a cake recipe that’s been cooked in a microwave or oven.

A cake recipe needs to be made in advance, and ideally you should have the oven on.

If you’re using a microwave, you’ll need to add water or microwave a few times to get it to a temperature that’s just right.

A microwave oven is a very simple machine that can be found at most supermarkets.

The key to making a good chocolate cake is using the right ingredients.

Here’s how you can make a great one in under 10 minutes: Mix the cocoa powder with 2 tablespoons of water in a medium saucepan.

Add the sugar and cinnamon and stir until the sugar has dissolved and the mixture has a nice, glossy consistency.

Cook for 5 minutes, stirring constantly.

Add in the chocolate and whisk until it has melted.

Remove from the heat.

Pour in the milk and vanilla and whisk to combine.

Pour the cake into a cake tin.

Heat the oven to 180C/350F/gas mark 4.

Bake for 20 minutes or until the edges start to brown and the top is set.

Cool slightly before removing from the oven.

You can check the cake by pressing the cake on a cooling rack.

2.

Melt the chocolate Melt the cocoa butter in a bowl over a heatproof bowl or in a food processor.

Add a little of the sugar at a time until it’s melted and fluffy.

Add 2 tablespoons at a times until it forms a thick paste.

Add 1 tablespoon of the milk at a to a time.

Whisk until smooth and smooth.

Add an egg and whisk for another minute or two.

Pour into a chilled cake tin and refrigerate until ready to serve.

3.

Frost the cake Place a piece of parchment paper over a cutting board and line the top with 1cm of the chocolate.

Spread a little butter over the top of the parchment.

Spread another piece of chocolate on top of it, then repeat until all the chocolate has been used up.

Transfer the cake to the fridge for at least 30 minutes.

When ready to use, pour the cooled chocolate into a piping bag and pipe into a 1cm circle or oval shape.

Pipe a 1/2 inch circle or square of chocolate onto the base of your cooled cake tin, and fill the other side of the cake tin with the remaining chocolate.

Repeat with the rest of the cakes.

4.

Add toppings Fill the top half of the tin with your favourite toppings, including a handful of chopped peanuts.

Pipe the remaining cake into the centre of your cake tin (or, for a more traditional chocolate cake, pipe a 3/4 inch circle in the centre).

Pour the chocolate into the piping bag to coat the sides of the bowl.

Pipe your topping on top, then pipe a thin line around the centre, just below the edges of the top.

This will help to prevent the cake from being over-mixed and over-frosted.

5.

Serve!

You’ll need a cake pan to serve the cake, but this is simple and can be made to fit any standard size kitchen oven.

Once you’ve made your chocolate cake and it’s ready to go, serve it with a delicious bowl of hot chocolate and you’ll be ready to roll with the icing.

If the cake is served with icing, top with more of your favourite topping.

If it’s served with just the icing, drizzle with a little more chocolate.

Enjoy!

Notes To make the chocolate cake with just chocolate, whisk in the cocoa and sugar together for just a minute before adding the milk.

If your chocolate isn’t ready yet, heat a saucepan on the stove and add water to bring the sugar to a boil.

Once the sugar is boiling, remove from the flame and whisk in 2 tablespoons milk to thicken the sugar.

Cool the sugar until it reaches room temperature.

Add milk or milk powder at a half-minute intervals to keep it from sticking to the sides.

Pour out the sugar into a bowl and whisk together with a wooden spoon until the mixture is smooth and creamy.

Add your remaining 1 tablespoon milk at half-time.

The chocolate will need to cool down for at most 10 minutes before you can pour it into a large mixing bowl.

If there are any remaining chocolate chips, you can drizzle them on top.

Notes This recipe makes 1 large chocolate cake.

It can be used as a base for a variety of cakes.

This recipe will make 8 cakes, which is enough to make 10 different desserts.

This is one of the easiest desserts to make, and you can easily add as many toppings as you like.

You may also find it easier to prepare the cake using a cake