Ul­ti­mate in­dul­gence

This col­lec­tion of deca­dent recipes is a trib­ute to ev­ery­one’s favourite in­dul­gence – choco­late cake. Whether it’s a sim­ple melt- and- mix cake the kids can help with, a tray bake to feed a crowd at a party or pic­nic, or a wickedly rich dessert mud cake,

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

choco­late mud cake

250g un­salted but­ter, chopped 200g dark choco­late, chopped 1 ¹⁄³ cups ( 330ml) milk 1 ½ cups ( 330g) caster sugar 1 tea­spoon vanilla ex­tract 2 eggs 1 ½ cups ( 225g) plain flour, sifted ¼ cup ( 35g) self- rais­ing flour, sifted ¼ cup ( 25g) cocoa, sifted, plus ex­tra, for dust­ing Pre­heat oven to 150° C. Place the but­ter, choco­late, milk, sugar and vanilla in a large saucepan over medium heat and stir oc­ca­sion­ally for six min­utes, or un­til melted and smooth. Set aside to cool slightly. Add the eggs and whisk to com­bine. Pour into a large bowl, add the flour, self- rais­ing flour and cocoa and whisk un­til smooth. Pour into a lightly greased 22cm round cake tin lined with non- stick bak­ing pa­per and bake for one hour and 25 min­utes, or un­til cooked when tested with a skewer. Al­low to cool com­pletely in the tin. Re­move from the tin, dust with cocoa and serve with the ganache ic­ing ( see recipe, right). Serves 10– 12.

choco­late tray cake

375g un­salted but­ter, soft­ened 1 ½ cups ( 260g) brown sugar 3 eggs 2 cups ( 300g) plain flour, sifted 2 tea­spoons bak­ing pow­der, sifted ²⁄³ cup ( 70g) cocoa, sifted ¾ cup ( 180ml) milk Pre­heat oven to 160° C. Place the but­ter and sugar in the bowl of an elec­tric mixer and beat for eight to 10 min­utes or un­til pale and creamy, scraping down the sides of the bowl. Grad­u­ally add the eggs, one at a time, and beat well af­ter each ad­di­tion. Add the flour, bak­ing pow­der, cocoa and milk and beat un­til com­bined. Spoon the mix­ture into a lightly greased 20cm x 30cm cake tin lined with non- stick bak­ing pa­per and smooth the sur­face with a palette knife. Bake for 50– 55 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Spread with the ganache ic­ing ( see recipe, right). Serves 10– 12.

melt- and- mix choco­late cake

1 ½ cups ( 225g) self- rais­ing flour, sifted ¾ cup ( 75g) cocoa, sifted 1 ¹⁄³ cups ( 295g) caster sugar ½ cup ( 90g) brown sugar 1 tea­spoon vanilla ex­tract 250g un­salted but­ter, melted ¾ cup ( 180ml) milk 4 eggs Pre­heat oven to 160° C. Place the flour, cocoa, caster sugar, brown sugar, vanilla, but­ter, milk and eggs in a bowl and whisk un­til well com­bined. Pour into lightly greased 22cm round cake tin lined with non- stick bak­ing pa­per ( with the pa­per sit­ting 2cm above the edge of the tin). Bake for one hour 30 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely. Spread the cake with the ganache ic­ing ( see recipe, be­low). Serves eight to 10.

choco­late ganache ic­ing

150g dark choco­late, chopped ½ cup ( 125ml) sin­gle ( pour­ing) cream Heat the choco­late and cream in a small saucepan over a low heat, stir­ring, un­til melted and smooth. Makes one cup ( 250ml). pho­tog­ra­phy Wil­liam Meppem

styling Donna Hay recipes The dhm food team

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