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.

Chocolate Fudge Cake

Ingredients 3/4 cup plain flour 1/2 teaspoon baking powder 5 tablespoons dark cocoa powder 1 cup brown sugar 3/4 cup buttermilk 3 eggs 1/3 cup rice bran oil 1 tablespoon vanilla extract icing sugar for dusting Method Preheat oven to 160C (325F). Sift flour, baking powder and cocoa powder into a large bowl. Add sugar. Mix. In a separate bowl whisk together eggs, buttermilk, vanilla extract and oil with an electric beater until the mixture is smooth. Add the wet mixture to the dry mixture and beat until smooth for about a minute. Line a 20cm round cake tin with baking paper. Pour cake mixture into the prepared tin and bake in the pre-heated oven for 40 minutes until just firm. Remove the cake from the oven and cool completely in the tin.

Best Brownie

Serves 16-24 Prep time 15 mins Cooking time 30 Mins Ingredients: 400g White Sugar 100g Cocoa 4 Eggs 1 tsp Vanilla Essence 200g butter (Melted) 200g dark chocolate chips 90g sifted flour 1 tsp baking powder Method: In a large bowl mix the sugar, cocoa, eggs, vanilla and butter to a smooth paste. Add the chocolate chips and stir through. Add the sifted flour and baking powder and stir through to combine it. Pour mixture into a greased and lined tin (30x20cm) bake in a pre-heated oven at 150 degrees celsius (fan forced) or 170 degrees (normal oven) for 25-30 minutes or until mix is set. A skewer will come out with melted chocolate on it but not mixture, when ready. Leave in try until almost completely cool then turn out and cut when cold.

Everyday chocolate cake

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.

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.

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.

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.

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.

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.

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.