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Chocolate Cake
Serves 12
125g butter, chopped
1 cup brown sugar
½ cup caster sugar
3 eggs
2 cups self-raising flour
¹/
³
cup cocoa powder
²/
³
cup sour cream
½ cup water
1. With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
2. Place all ingredients in a large bowl. Beat
with an electric mixer on low speed until
combined. Increase speed to medium, beat
for about 3 minutes or until smooth and
pale in colour. Pour into prepared pan.
3. Using the Oven Tongs, lower the cake
pan into the oven. Reduce temperature to
180°C.
4. Bake for about 45 minutes or until cooked
when tested. Stand in pan for 10 minutes
before turning onto a wire rack to cool.
Drizzle with chocolate ganache.
Chocolate Ganache: Place 100g chopped dark
chocolate and 125ml thickened cream in a
small bowl. Microwave on medium-high (70%
heat) for about 1 minute, or until melted. Mix
well and allow to stand at room temperature
to thicken while cake cools.
Carrot Cake
Serves 12
1 cup canola or vegetable oil
1 ¹/
³
cups brown sugar
3 eggs
3 cups coarsely grated carrot
135g packet walnuts, chopped
2 ½ cups self-raising flour
½ tsp bicarbonate soda
1 teaspoon mixed spiced
1. With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease (and line if possible) a 20cm ring
pan.
2. Place oil, sugar and eggs in a bowl. Beat
with an electric mixer until creamy; stir in
carrot and walnuts. Add flour, bicarbonate
soda and spice; mix to combine.
3. Pour into prepared pan. Using the Oven
Tongs, lower the cake pan into oven.
Reduce temperature to 190°C.
4. Bake for about 1 hour 30 minutes or until
cooked when tested. Stand in pan for 10
minutes before turning onto a wire rack to
cool. Spread with cream cheese frosting to
serve.
Cream cheese frosting: Place 250g softened
cream cheese, 1 cup icing sugar mixture and
2 teaspoons lemon juice in a bowl. Beat with
an electric mixer until smooth.
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