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PAge heAder.....MAKE IT EITHER SMALL OR LARGE
MINI CHOCOLATE CAKE
Designed for the small bowl: Serves 6
INGREDIENTS
100g good quality dark chocolate, chopped
100g butter, softened
½ cup (110g) caster sugar
½ teaspoon vanilla extract
1 egg
¾ cup (110g) self–raising flour
1 ½ tablespoons cocoa powder
2
⁄3 cup (160ml) buttermilk
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 15cm round cake pan with
baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper whisk,
without the whisk and the small mixer
bowl. Add butter, sugar and vanilla to
bowl; attach the pouring cover. Slowly
turn mixer to CREAM/BEAT setting;
beat for 1–2 minutes or until pale
and creamy. Add egg and beat until
combined. Add melted chocolate and
mix until combined.
4. Reduce speed to KNEAD/FOLD setting;
add half of the sifted dry ingredients and
buttermilk and mix until combined then
repeat with remaining flour and milk
mixtures. Spoon mixture into prepared
pan and bake for about 55 minutes or
until a wooden skewer inserted into
centre comes out clean.
5. Allow to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
6. Serve cake with chocolate ganache on
page 47.
FAMILY SIZE CHOCOLATE CAKE
Designed for the large bowl: Serves 10
INGREDIENTS
300g good quality dark chocolate, chopped
300g butter, softened
1 ½ cups (330g) caster sugar
1 teaspoon vanilla extract
3 eggs
2 ¼ cups (360g) self–raising flour
1
⁄3 cup (40g) cocoa powder
1
2
⁄3 cups (410ml) buttermilk
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 25cm square cake pan with
baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
sugar and vanilla to bowl. Slowly turn
mixer to CREAM/BEAT setting; beat for
1–2 minutes or until pale and creamy.
Add eggs one and at time, beat until
combined. Add melted chocolate and
mix until combined.
4. Reduce speed to KNEAD/FOLD setting;
add half of the sifted dry ingredients
and buttermilk and then repeat with
remaining flour and milk mixtures.
Spoon mixture into prepared pan and
bake for about 1 hour and 10 minutes
or until a wooden skewer inserted into
centre comes out clean.
5. Allow to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
6. Serve cake with chocolate ganache on
page 47.