The Ultimate Chocolate Cake

3 cups self-raising flour 2 cups sugar 1½ tsp vanilla extract ¾ cup cocoa powder 2 tsp baking soda, sifted 200g butter, softened 1 cup milk or unsweetened yoghurt 3 large eggs 1 cup boiling hot coffee To ice: 1 recipe Chocolate Ganache fresh raspberries Heat oven to 160°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper. Place all ingredients except Chocolate Ganache and raspberries in a bowl or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour mixture into prepared tin or tins and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced. When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve. Variation: To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24.

Old-Fashioned Chocolate Sauce

2 tbsp cornflour 3 tbsp cold water 4 tbsp cocoa 1 cup sugar ½ cup boiling water 2 tbsp golden syrup 1 tsp vanilla extract Stir together cornflour and cold water in a pot Add all other ingredients and simmer for 3-4 minutes, stirring constantly, or microwave for 5 minutes, stirring every minute. While still hot, pour into sterilised bottles and seal with lids. Stored in a cool place it will keep for months

Chicken and Crispy Rice-Noodle Soup

Serves 2 1 tbsp peanut oil 500g rice noodles, cut into logs 2 cups reserved chicken, shredded 1 small white onion, thinly sliced 1 cups bean sprouts ? cup coriander leaves ? cup mint leaves ? cup Thai-basil leaves 2 cups hot leftover chicken stock 1 lemon, cut into wedges ¼ cup chilli sauce Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.

Beer Damper

Ingredients 2 1/2 cup(s) white self-raising flour 2 tsp baking powder 2 tsp caster sugar 60 g Weight Watchers Canola Spread 200 ml draught beer Instructions Preheat oven to 200°C. Combine flour, baking powder, 1/2 tsp salt and sugar together in a bowl. Using fingertips, rub in spread until fine crumbs form. Add beer to make a soft dough. Knead lightly onto a floured board until smooth. (Don't over knead as this will make the damper heavy.) Shape into a 20cm x 12cm oblong shaped loaf. Brush with water and sprinkle with a little sea salt if desired. Bake in preheated oven for approximately 40 minutes, or until golden and hollow when tapped underneath. (5)

Low Fat Lamingtons

Ingredients 1 x 3 second spray(s) oil spray 3 small egg(s) 3/4 cup(s) caster sugar 1 tsp vanilla bean extract 3/4 cup(s) plain flour 1/4 cup(s) cornflour 4 1/2 g baking powder, (1 1/2 tsp) 80 g reduced fat and salt dairy blend spread with canola oil 3 tbs cocoa powder 2 cup(s) icing mixture 1/3 cup(s) desiccated coconut Instructions Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper. Beat eggs with a pinch of salt. Add sugar and half of the vanilla. Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend. Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine. Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside. (4)

Fluffy Chocolate Cakes

Ingredients 125g butter 2 tablespons cocoa 1/2 cup milk 2 eggs 3/4 cup caster sugar 1 cup self-raising flour Icing 1 cup icing sugar 2 tablespoons cocoa powder 20g butter, chopped 2 tablespoons boiling water Method 1. Combine butter, sifter cocoa and milk in saucepan, stir over low heat without boiling until butter is melted; cool to room temperature. 2. Grease a deep 20cm round cake pan, line base with paper; grease paper well. Preheat oven to 180oC 3. Beat eggs in small bowl with electric mixer until thick and creamy, gradually beat in sugar, beating until dissolved between each addition. Transfer to large bowl. Fold in half the sifted flour and half the cocoa mixture, then remaining flour and cocoa mixture. Pour into prepared pan. 4. Bake in moderate oven for 35 minutes. Stand 5 minutes before turning on to wire rack to cool. Spread cold cake with icing. To make icing: Combine sugar, cocoa and butter. Stir in boiling water until smooth. Pour over cake.

The Classic Vanilla cupcake

1 1/2 cups all purpose four 1/2 teaspoon baking powder 1/4 fine sea salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla extract 2/3 cup whole milk, room temperature Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers. Sift together flour, baking powder, and salt; set aside. In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly. Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes.