Here's some:
Chocolatey
75g unsalted butter at room temperature
75g of cream cheese
1 teaspoon of vanilla extract
225g icing sugar, sifted
2 tablespoons cocoa powder, sifted
Put first 4 ingredients in a bowl and beat until soft and creamy. Then gradually beat in the icing sugar and cocoa to make a thick creamy smooth mixture. Start low...... Keeps well in the fridge for a week or so.
Fudgy
100g plain chocolate
1 tablespoon golden syrup
25g unsalted butter at room temperature
Break up the chocolate and melt in a Bain Marie. When melted add syrup and butter and blend until smooth, let the mixture cool and stir occasionally, ice cakes when it's at spreading/piping consistency. Does about 12 cup cakes.
Chocolate Ganache
115ml of double cream
110g of plain chocolate, finely chopped
Grate the chocolate into a bowl (make sure it's well chilled and wrapped in foil at one end......
In a saucepan bring the cream almost to boiling point and then pour onto the chocolate. Stir til melted choc. Leave to cool, then spread.
Caramel Buttercream
Caramel
125 g caster sugar
80 ml double cream
1 tsp vanilla extract
For the buttercream
Butter cream
1 tsp vanilla extract
160 g butter
200 g icing sugar
Caramel: Dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watch it and do NOTHING else!!! and, as soon as it changes to a beautiful caramel colour, remove from heat and add the cream. Carefully though as splash very bloody sore for a week quite hot! Leave to cool.
Buttercream: Cream the butter and icing sugar for at least 5 minutes with an electric mixer and then add the cooled caramel.
This makes more caramel than needed but the extra is a lovely sauce warmed and on vanilla ice cream. Though I usually just eat it straight from the pot because I am a greedy cow with a sweet tooth.