OK - I'll start with chocolate carror cake which was Possum's favourite birthday cake for years and everyone else loves it too. If you find the white chocolate icing a "death by chocolate" too far, just use a normal ganache.
CHOCOLATE CARROT CAKE
This can be done in a food processor as it is an all-in-one sort of cake. It's quite a lot of mixture so if you have a small goblet, use half the quantities and a 7" square tin. It can also be cooked as small buns in which case each takes about 12 minutes to cook. A full quantity makes about 32. These freeze very well and make a healthy snack for handing out each day for the morning break at school. Do not ice them. It could get very messy.
310g grated carrot
150g grated dark chocolate (70% if poss)
250ml grape seed, safflower or sunflower oil
185g soft brown raw cane sugar
3 large eggs
215g self-raising flour, sifted
5ml (1tsp) bicarbonate of soda
30ml (2tbs) cocoa powder, sifted
110g golden syrup
250g Philadelphia Light or equivalent
40g icing sugar
150g white chocolate
Start by grating the carrots and chocolate and removing them to separate bowls to add at the end.
Once you have done the carrots and chocolate, whiz the oil, eggs and sugar together in the processor till well blended then add the flour, bicarb and cocoa. Whiz lightly. Then add the syrup and chocolate for a quick whiz and then the carrot. If you over whiz the last, the cake becomes quite wet, takes longer to cook and may sink in the middle but you can camouflage that with the icing..
Pour the batter into a greased and lined 10" square cake tin and cook at 180C for 45 to 50 minutes, or until done.
Allow to cool in the tin before transferring to a serving plate.
Melt the chocolate for the topping until soft enough to whip. I do it in the microwave but you can also do it in a bowl over a pan of simmering water. Be careful as white chocolate easily gets overh