Cake recipe

Chocolate Mousse Cake

 

 

 

Ingredients (serves 4)

• 500g dark chocolate
• 2 tbs golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tbs caster sugar
• 1 tbs plain flour, sifted
• Melted chocolate, to decorate
• Chocolate sorbet, to serve

• Coffee mascarpone

• 200g mascarpone cheese
• 2 tbs instant coffee
• 2 tbs pure icing sugar

Method

1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
   
   
   
   
   

   Butter Cake

   

    

Ingredients (serves 12)

• 250g butter, softened
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs
• 2 1/2 cups self-raising flour
• 2/3 cup milk
• icing sugar mixture, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.