Choco­late but­ter­milk om­bre cake

Australian Women’s Weekly NZ - - CONTENTS -

Choco­late but­ter­milk om­bre cake SERVES 12 PREP AND COOK TIME 1 HOUR 10 MIN­UTES (+ COOL­ING AND REFRIGERATION TIME)

This choco­late cake is moist with a not-too-rich choco­late flavour that works well with our three choco­late-flavoured but­ter creams. If you like, you could opt to make it with only two but­ter creams – sim­ply quadru­ple the quan­tity of ei­ther the milk or dark choco­late but­ter cream. 1 cup (100g) Dutch-pro­cessed co­coa 1 cup (250ml) hot wa­ter 2 cups (300g) plain flour ¾ cup (110g) self-rais­ing flour 3 tea­spoons bi­car­bon­ate of soda 2½ cups (330g) caster sugar 1½ cups (375ml) but­ter­milk 3 eggs ¾ cup (180ml) veg­etable oil 2 ta­ble­spoons Dutch-pro­cessed co­coa, ex­tra

WHITE CHOCO­LATE BUT­TER CREAM

400g un­salted but­ter, soft­ened 2½ cups (400g) ic­ing sugar 500g white choco­late Melts, melted, cooled

DARK CHOCO­LATE BUT­TER CREAM

80g un­salted but­ter, soft­ened ½ cup (80g) ic­ing sugar 100g dark choco­late, melted, cooled

MILK CHOCO­LATE BUT­TER CREAM

80g un­salted but­ter, soft­ened ½ cup (80g) ic­ing sugar 100g milk choco­late, melted, cooled

1 Pre­heat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake pans; line bases and sides with bak­ing paper. 2 Sift co­coa into a medium bowl; stir in the hot wa­ter un­til smooth. Cool. Sift flours, soda and sugar into a large bowl of an elec­tric mixer. Add the but­ter­milk, eggs, oil and co­coa mix­ture. Beat on low speed un­til just com­bined. Di­vide be­tween pans. 3 Bake cakes for 50 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave cakes in pans for 5 min­utes; turn, top-side up, onto wire racks to cool.

4 WHITE CHOCO­LATE BUT­TER CREAM Beat but­ter and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Grad­u­ally beat in choco­late. Keep but­ter cream in a cool place un­til ready to use.

5 DARK CHOCO­LATE BUT­TER CREAM Beat but­ter and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Grad­u­ally beat in choco­late. Keep but­ter cream in a cool place un­til ready to use.

6 MILK CHOCO­LATE BUT­TER CREAM Beat but­ter and sifted ic­ing sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Grad­u­ally beat in choco­late. Keep but­ter cream in a cool place un­til ready to use. 7 Trim tops of cakes to level. Split cakes in half. Place one cake layer on a cake stand or plate. Re­serve half the White Choco­late But­ter Cream for the top and side of the cake. Spread cake layer with a third of the re­main­ing White Choco­late But­ter Cream; top with an­other cake layer. Re­peat lay­er­ing with re­main­ing thirds of White Choco­late But­ter Cream and the cakes, fin­ish­ing with a cake layer. Re­frig­er­ate for 30 min­utes. 8 Spread Dark Choco­late But­ter Cream around lower third of the cake. Spread Milk Choco­late But­ter Cream around mid­dle third of the cake. Spread half the re­served White Choco­late But­ter Cream around top third of the cake; spread re­main­ing re­served White Choco­late But­ter Cream on top of the cake. Use a large palette knife to smooth side and blend colours slightly. Dust top of cake with the ex­tra co­coa.

Un­dec­o­rated cakes suit­able to freeze. Not suit­able to mi­crowave.

Rasp­berry ice-cream brownie stack

SERVES 10 PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING, REFRIGERATION AND FREEZ­ING TIME) This cake is a bit of work, but the stages can be stag­gered and the re­ward is high. 600ml cream 2 cups (500ml) milk 6 egg yolks ½ cup (110g) caster sugar 125g frozen rasp­ber­ries 250g fresh rasp­ber­ries

BROWNIE

3 eggs, sep­a­rated 2⁄3 cup (150g) caster sugar 1 tea­spoon vanilla ex­tract 200g dark choco­late (70% co­coa), melted, cooled ½ cup (60g) al­mond meal (ground al­monds) ½ tea­spoon bak­ing pow­der 2 ta­ble­spoons co­coa pow­der 50g but­ter, melted

POME­GRAN­ATE SYRUP

2 cups (500ml) pome­gran­ate juice 2⁄3 cup (150g) caster sugar 2 tea­spoons lemon juice 1 Place cream and 1½ cups of the milk in a medium saucepan over medium heat; bring al­most to a sim­mer. 2 Whisk egg yolks and sugar in a large heat­proof bowl un­til thick and pale. Grad­u­ally add cream mix­ture, whisk­ing con­stantly. Trans­fer mix­ture to a clean medium saucepan; place over lowmedium heat. Cook, stir­ring con­stantly, for 10 min­utes or un­til mix­ture thick­ens slightly and coats the back of a spoon. Trans­fer to a heat­proof bowl; cover sur­face with plas­tic wrap. Cool, then re­frig­er­ate for 4 hours or un­til cold.

3 BROWNIE Mean­while, pre­heat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rec­tan­gu­lar slice pan; line base and two long sides with bak­ing paper, ex­tend­ing the paper 2cm over the sides. Beat egg yolks, ½ cup of the sugar and the ex­tract in a small bowl with an elec­tric mixer for 5 min­utes or un­til thick and pale. Fold in choco­late. Beat egg whites in a clean small bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add re­main­ing sugar, beat­ing af­ter each ad­di­tion un­til sugar dis­solves and mix­ture is glossy and firm. Gen­tly fold egg white mix­ture into egg yolk mix­ture. Add al­mond meal, com­bined sifted bak­ing pow­der and co­coa, and but­ter; fold into choco­late mix­ture. Pour mix­ture into pan. Bake for 20 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave Brownie in pan for 10 min­utes; turn, top-side up, onto a wire rack to cool.

4 POME­GRAN­ATE SYRUP Mean­while, com­bine in­gre­di­ents in a medium saucepan over medium heat; bring to the boil. Re­duce heat to low; sim­mer for 25 min­utes or un­til re­duced to 1 cup. Cool. 5 Blend frozen rasp­ber­ries and re­main­ing milk un­til smooth; fold into cold cus­tard.. Trans­fer to an ice-cream ma­chine; churn ac­cord­ing to man­u­fac­turer’s instructions. Line a clean 20cm x 30cm rec­tan­gu­lar slice pan with plas­tic wrap. Spread the ice-cream into pan; cover. Freeze for 4 hours or un­til firm. 6 Cut Brownie in half length­ways. Place one piece of Brownie on a plate. Cut ice-cream in half length­ways. Place one piece of ice-cream on top of Brownie; re­peat lay­ers. Top with fresh rasp­ber­ries and driz­zle with Pome­gran­ate Syrup.

Suit­able to freeze. Not suit­able to mi­crowave.

Triple-choco­late crackle crunch cake SERVES 12 PREP AND COOK TIME 1 HOUR 40 MIN­UTES (+ COOL­ING AND REFRIGERATION TIME)

½ cup (50g) Dutch-pro­cessed co­coa ½ cup (125ml) boil­ing wa­ter 185g but­ter, soft­ened 1 tea­spoon vanilla ex­tract 1½ cups (330g) caster sugar 3 eggs 150g dark choco­late, melted, cooled 1½ cups (225g) self-rais­ing flour ½ cup (75g) plain flour ¾ cup (180ml) but­ter­milk ¼ cup (25g) Milo

WHIPPED GANACHE

2 cups (500ml) cream 600g milk choco­late, chopped finely

CRACKLE CRUNCH

200g dark choco­late, chopped coarsely 100g but­ter, chopped ¼ cup (40g) ic­ing sugar 3 cups (100g) Rice Bub­bles ¾ cup (60g) des­ic­cated co­conut 1 WHIPPED GANACHE Heat cream in a small saucepan un­til al­most boil­ing. Add choco­late; re­move from heat. Stir un­til smooth. Cool to room tem­per­a­ture, about 2 hours, stir­ring oc­ca­sion­ally. Trans­fer mix­ture to a small bowl of an elec­tric mixer; beat ganache for 3 min­utes or un­til fluffy and lighter in colour – do not over­beat or mix­ture will split. Re­frig­er­ate for 1 hour or un­til thick­ened and spread­able.

2 CRACKLE CRUNCH Line a large oven tray with bak­ing paper. Melt choco­late and but­ter in a small, heavy-based saucepan over low heat. Sift ic­ing sugar into a large bowl; stir in Rice Bub­bles, co­conut and choco­late mix­ture un­til com­bined. Press the mix­ture onto tray un­til 1cm thick. Re­frig­er­ate for 1 hour or un­til firm. Break half of the crackle slab into large shards for the top of the cake. Coarsely crum­ble the re­main­ing crackle. 3 Mean­while, pre­heat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake pans; line bases and sides with bak­ing paper. 4 Stir co­coa and the boil­ing wa­ter in a small heat­proof jug un­til smooth. Cool. 5 Beat but­ter, ex­tract and sugar in a medium bowl with an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time, then co­coa mix­ture and melted choco­late un­til com­bined (mix­ture may look cur­dled at this stage). Beat in flours and but­ter­milk, in two batches, on low speed, un­til smooth. Di­vide mix­ture be­tween pans; smooth the sur­face. 6 Bake cakes for 40 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave cakes in pans for 5 min­utes be­fore turn­ing, top-side up, onto wire racks to cool. 7 Split cakes in half. Place one cake layer on a plate or stand. Spread with one-fifth of the ganache, then a third of the crum­bled crackle; sprin­kle with a third of the Milo. Re­peat lay­er­ing, fin­ish­ing with a ganache layer. Spread re­main­ing ganache around the side. Top with large crackle shards.

Un­dec­o­rated cakes suit­able to freeze. Not suit­able to mi­crowave.

Chur­ros cake

SERVES 12 PREP AND COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING TIME)

Our de­lec­ta­ble cake is in­spired by the flavours of the Spanish dessert chur­ros, fried dough strips dusted in cin­na­mon and sugar that are cus­tom­ar­ily dipped in choco­late or thick caramel. The sides of our feather-light sponge are rolled in cin­na­mon sugar and sand­wiched with a thick caramel and cream, then crowned with a dark choco­late ganache. 4 eggs 2 cups (440g) caster sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) self-rais­ing flour ¾ cup (110g) plain flour ¼ cup (35g) corn­flour 1 cup (250ml) milk 100g but­ter 1⁄3 cup (75g) caster sugar, ex­tra 1 tea­spoon ground cin­na­mon 40g but­ter, ex­tra, melted 300ml whipped cream 450g dulce de leche (see Test Kitchen tip)

GANACHE

½ cup (125ml) cream 200g dark choco­late, chopped finely 1 Pre­heat oven to 160°C (140°C fan-forced). Grease three deep 20cm round cake pans; line bases and sides with bak­ing paper. 2 Beat eggs in a large bowl with an elec­tric mixer for 30 sec­onds or un­til foamy. Add sugar; beat for 5 min­utes or un­til pale and thick. Beat in ex­tract. Trans­fer mix­ture to a large bowl; gen­tly fold in triple-sifted flours. 3 Heat the milk and but­ter in a small saucepan over low heat un­til the but­ter melts. Whisk 1 cup of the cake bat­ter into milk mix­ture un­til smooth. Fold milk mix­ture into re­main­ing cake bat­ter. Di­vide mix­ture evenly among pans. 4 Bake cakes for 35 min­utes or un­til golden brown and cakes spring back when pressed lightly in the cen­tre with your fin­ger. 5 Mean­while, com­bine ex­tra sugar and the cin­na­mon in a small bowl; sprin­kle half on a large rimmed plate. Sprin­kle three sheets of bak­ing paper evenly with re­main­ing cin­na­mon sugar. 6 Turn hot cakes onto cin­na­mon-sug­ared paper; cool for 10 min­utes. Brush sides of warm cakes with ex­tra melted but­ter; roll in re­main­ing cin­na­mon sugar on plate to coat sides. Sprin­kle any left­over cin­na­mon sugar over top of cakes. Cool cakes on wire racks.

7 GANACHE Heat cream in a small saucepan un­til al­most boil­ing. Add choco­late; re­move from heat. Stand for 2 min­utes. Stir un­til melted and mix­ture is smooth. Cool for 20 min­utes or un­til mix­ture has thick­ened. 8 Beat cream in a small bowl with an elec­tric mixer un­til firm peaks form. Place one cake layer on a cake plate, sug­ared-side up. Spread with half the dulce de leche, then half the cream. Re­peat lay­ers, fin­ish­ing with cake. Spread Ganache over top of cake, al­low­ing it to drip slightly down the side.

Un­dec­o­rated cakes suit­able to freeze. Not suit­able to mi­crowave.

“In Spain and Latin Amer­ica, chur­ros are eaten for break­fast.”

Choco­late but­ter­milk om­bre cake

Rasp­berry ice-cream brownie stack

Chur­ros cake

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