Pure, unapologetic, chocolatey goodness. Go on, you know you want to.

Say goodbye to your old banana bread, there's a new baked banana treat in town, with a divine summery twist.

"I couldn’t help myself – I’ve added Passiona to give US chef Daniel Patterson’s olive oil and passionfruit dessert an Aussie twist. – Matt Preston. You'll need 6 mini bundt cake pans for this recipe.

Take it all the way back with a classic peach Melba - inspired cake that hits all the right notes, just like its namesake, Dame Nellie Melba.

Drizzle of your way to the perfect celebration cake with this recipe from our new cookbook, At Our Table, out now.

This recipe originally featured as part of an extract in our 15th birthday issue from our new hardcover cookbook, At Our Table, out now. Worthy of celebrations big and small, this three-milk cake by Phoebe Wood is the ultimate showstopper.

Who doesn't love mango? Here we have the summer cake recipe you've all been waiting for.

This wonderfully decadent dessert is a twist on Matt Preston's best ever cheesecake.

"Good figs in season are sweet, sticky, jammy and utterly delicious. This simple dessert really lets the figs strut their stuff. I use grappa, but Marsala works well, too." – David Lovett

Food Editor, Charlotte Binns-McDonald creates a cheesecake worthy of the holiday season.

It’s no secret that I love sweet things, especially at brekkie time. This loaf is so good because it really feels like you’re eating cake for breakfast, though it’s actually grain free and just so happens to be paleo too! A slice or two of this will have you all powered up and ready to go, with the eggs giving you a whack of protein and the banana acting as a great source of complex carbohydrate and delivering a big hit of the B vitamins you need to get energy into the body. Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

This is an unusual sponge, it includes potato flour as well as wheat flour but no fat, and has a rather substantial texture. This recipe is an extract from Stephanie Alexander's latest cookbook, The Cook's Table.

Valli Little turns banana cake on its head and drizzles it with a rich rum sauce using Queensland's very own Bundaberg rum.

A few teaspoonfuls of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.

A recipe so good and so easy, it'll be hard to just make one.