Ingredients:
125g unsalted butter, at room temperature
2 cups caster sugar
2 eggs
2 cups self-raising flour
¾ cup cocoa
¾ cup milk
¾ cup water
Icing
50g unsalted butter, at room temperature
2 cups icing sugar
¼ cup cocoa
¼ cup milk
Method:
Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.
Using an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water, beat on low speed until combined, increase speed and beat until mixture is smooth.
Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
To make icing, beat butter until creamy, add sifted icing sugar and cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.
Spread icing over cold cake.
Monday, July 18, 2011
Tuesday, May 31, 2011
Iced Biscuits
Ingredients:
100g/4oz butter
100g/4oz caster sugar
1 egg
225g/8oz plain flour
To Decorate::
colored icing
chocolate chips, sugar sprinkles, colored sweets and silver balls
Method:
1. Use a paper towel to grease the baking trays with a little butter.Put the butter into a bowl, add the sugar and mix them together until they're light and fluffy.
2. Add the egg, mixing it in well.
3. Sift the flour into the bowl. Gently mix in the flour,and then use your hands to knead the mixture into a smooth dough. Wrap the dough in cling film and put it the refrigerator for 15 minutes.
4. Put the dough onto a floured surface and sprinkle a little flour onto a rolling pin.Roll out the dough (not too thin) and cut out different shapes. Then put them onto a baking tray and bake them for 10 minutes until they are golden brown. Then leave them to cool on a wire rack.
100g/4oz butter
100g/4oz caster sugar
1 egg
225g/8oz plain flour
To Decorate::
colored icing
chocolate chips, sugar sprinkles, colored sweets and silver balls
Method:
1. Use a paper towel to grease the baking trays with a little butter.Put the butter into a bowl, add the sugar and mix them together until they're light and fluffy.
2. Add the egg, mixing it in well.
3. Sift the flour into the bowl. Gently mix in the flour,and then use your hands to knead the mixture into a smooth dough. Wrap the dough in cling film and put it the refrigerator for 15 minutes.
4. Put the dough onto a floured surface and sprinkle a little flour onto a rolling pin.Roll out the dough (not too thin) and cut out different shapes. Then put them onto a baking tray and bake them for 10 minutes until they are golden brown. Then leave them to cool on a wire rack.
Monday, May 30, 2011
Lemonade Scones
Ingredients
4 cups self-raising flour
300ml cream (1 small bottle of cream)
1/4 cup White Sugar
1 can lemonade (355ml)
1/2 tsp salt
Method:
Preheat oven to 220ºC. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to a smooth dough. Tip out onto a well floured bench and cut into squares or press out with a round cookie cutter. Place the scones, just touching each other, on the prepared baking tray. Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean teatowel (this keeps the scones lovely and soft).
Cut in half and spread with jam or honey when cool enough to eat.
4 cups self-raising flour
300ml cream (1 small bottle of cream)
1/4 cup White Sugar
1 can lemonade (355ml)
1/2 tsp salt
Method:
Preheat oven to 220ºC. Cover an oven tray with a sheet of baking paper or spray well with non stick baking spray.
Mix all ingredients in a bowl to a smooth dough. Tip out onto a well floured bench and cut into squares or press out with a round cookie cutter. Place the scones, just touching each other, on the prepared baking tray. Bake for about 15 - 20 minutes until starting to colour pale golden. Check they are cooked through and cool on a wire rack, covered with a clean teatowel (this keeps the scones lovely and soft).
Cut in half and spread with jam or honey when cool enough to eat.
Lemon Syrup Loaf
Ingredients:
2 eggs
100g butter, melted
2 Tbsp grated lemon rind.
1 cup Caster Sugar
1 3/4 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
Syrup
1/4 cup lemon juice
1/4 cup Caster Sugar
Method:
Grease or line bottom of a loaf tin approx 21 x 9 cm
Pre-heat oven to 180°C
In a food processor beat eggs and butter. Add lemon rind and Caster sugar and beat until creamy. Mix in flour, baking powder, salt and milk. Mix until combined.
Pour ingredients into a loaf tin and bake for 45 – 55 mins or until cooked.
Mix together the syrup ingredients. Take the loaf straight from the oven, and while the loaf is still hot pour over the syrup. Cool in the tin.
2 eggs
100g butter, melted
2 Tbsp grated lemon rind.
1 cup Caster Sugar
1 3/4 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup milk
Syrup
1/4 cup lemon juice
1/4 cup Caster Sugar
Method:
Grease or line bottom of a loaf tin approx 21 x 9 cm
Pre-heat oven to 180°C
In a food processor beat eggs and butter. Add lemon rind and Caster sugar and beat until creamy. Mix in flour, baking powder, salt and milk. Mix until combined.
Pour ingredients into a loaf tin and bake for 45 – 55 mins or until cooked.
Mix together the syrup ingredients. Take the loaf straight from the oven, and while the loaf is still hot pour over the syrup. Cool in the tin.
Chocolate Mud cake
Ingredients
1 Tbsp fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup Sugar
1/2 cup cocoa
2 eggs
Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream
Method:
Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
Mix the lemon juice with the milk and set aside for it to sour the milk.
Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.
Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate Ganache icing.
Chocolate Ganache
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
1 Tbsp fresh lemon juice
1 cup milk
1/2 cup oil
250g dark chocolate, broken up or roughly chopped
1 cup hot strong coffee, can be strong instant
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup Sugar
1/2 cup cocoa
2 eggs
Chocolate Ganache Icing:
400g dark chocolate, broken into pieces
1 cup cream
Method:
Preheat oven to 180°C. Line the base of a 22 - 23 cm spring-form tin with non-stick baking paper and spray with non-stick baking spray.
Mix the lemon juice with the milk and set aside for it to sour the milk.
Place oil, chocolate and hot coffee in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and the mixture smooth. Cool.
In a large bowl, mix the flour baking soda, baking powder, sugar and cocoa.
Mix the eggs and soured milk into the cooled chocolate mixture, combine thoroughly, and then whisk into the dry ingredients.
Pour into the prepared tin and bake for 1 hour. When tested, fudgy crumbs will still adhere to a skewer. This is the desirable sticky mud cake consistency. Cool for 15 minutes in the tin, then turn out and cool further on a wire rack. When cold, cut the cake in half using a serrated knife, ice the centre and top with thick chocolate Ganache icing.
Chocolate Ganache
Place both chocolate and cream in a saucepan and stir over medium heat until chocolate is melted and the mixture is smooth. Cool then refrigerate for 30 - 40 minutes until the mixture is a thick spreading consistency. Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
Chocolate cupcakes with melted chocolate center
Recipe ingredients:
250g Butter
½ cup Cocoa
1¼ cup Sugar
2 tsp Vanilla essence
3 Eggs
1 cup Flour
1 tsp Baking powder
24 Dark chocolate squares.
12 Cupcake cases.
Icing sugar (decoration)
Method:
Using a saucepan large enough to fit all the ingredients - Melt butter and cocoa together.
Remove from heat, mix in the sugar and vanilla essence, leave to cool for a few minutes then also mix in the eggs.
Beat with a wooden spoon until combined then sift in the flour and baking powder. Mix until combined.
Place the cupcake cases in a 12 hole muffin tin and fill them ¾ full.
Place 2 chocolate squares in the middle of each cupcake and pour a little more mixture over the top to cover the chocolate.
Bake at 180°C for 20 to 25 minutes or until ready. Serve them warm with a dusting of icing sugar for decoration.
250g Butter
½ cup Cocoa
1¼ cup Sugar
2 tsp Vanilla essence
3 Eggs
1 cup Flour
1 tsp Baking powder
24 Dark chocolate squares.
12 Cupcake cases.
Icing sugar (decoration)
Method:
Using a saucepan large enough to fit all the ingredients - Melt butter and cocoa together.
Remove from heat, mix in the sugar and vanilla essence, leave to cool for a few minutes then also mix in the eggs.
Beat with a wooden spoon until combined then sift in the flour and baking powder. Mix until combined.
Place the cupcake cases in a 12 hole muffin tin and fill them ¾ full.
Place 2 chocolate squares in the middle of each cupcake and pour a little more mixture over the top to cover the chocolate.
Bake at 180°C for 20 to 25 minutes or until ready. Serve them warm with a dusting of icing sugar for decoration.
Moist Banana Cake
Ingredients:
2 or 3 mashed bananas
225g (8oz) Flour
175g (6oz) Sugar
125g (4oz) Butter
1 tsp Baking soda
1 tsp Baking Powder
2 tbsp boiling milk
2 Eggs
Method:
Cream butter and sugar (in other words mix together really good) - if the butter is really hard I sometimes microwave the butter for 10 sec or so, just to make it softer. Add eggs and mashed bananas.
Mix the boiling milk and baking soda together, and then add to the mixture. Mix flour and baking powder together and add to mixture (I use a sieve to remove any lumps). I usually cook it as one cake in a greased ring mould and cook for approximately 45 min at 180°C (350°F)
For a special occasion I cook the mixture as 2 cakes - baked in 2 greased sandwhich tins for approximately 20 min at 180°C (350°F) and then when cool put whipped cream and sliced bananas in between the cakes.
2 or 3 mashed bananas
225g (8oz) Flour
175g (6oz) Sugar
125g (4oz) Butter
1 tsp Baking soda
1 tsp Baking Powder
2 tbsp boiling milk
2 Eggs
Method:
Cream butter and sugar (in other words mix together really good) - if the butter is really hard I sometimes microwave the butter for 10 sec or so, just to make it softer. Add eggs and mashed bananas.
Mix the boiling milk and baking soda together, and then add to the mixture. Mix flour and baking powder together and add to mixture (I use a sieve to remove any lumps). I usually cook it as one cake in a greased ring mould and cook for approximately 45 min at 180°C (350°F)
For a special occasion I cook the mixture as 2 cakes - baked in 2 greased sandwhich tins for approximately 20 min at 180°C (350°F) and then when cool put whipped cream and sliced bananas in between the cakes.
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