Recipe - Donna Hay Classic Chocolate Cake With Chocolate Buttercream

Classic Chocolate Cake With Chocolate Buttercream

• 170g butter, softened
• 1½ cup (265g) brown sugar
• 2 eggs
• 1½ teaspoon bicarbonate of (baking) soda
• 1½ cup (375ml) milk
• 2¼ cups (335g) plain (all-purpose) flour, sifted
• 3 teaspoons baking powder, sifted
• ½ cup (50g) cocoa, sifted

Chocolate Butter Cream

• 250g butter, softened
• 2 cups (320g) icing sugar mixture, sifted
• ½ cup (50g) cocoa, sifted
• ¼ cup (60ml) milk

Method

1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. 
2. Gradually add the eggs and beat well.
3. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
4. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
5. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Source

Recipe - Half Hour Pudding

In a large loaf pan make the pudding mix:

-          mix 1 cup of  self-raising flour

-          1/3 cup raw sugar

-          1/4 tsp. salt

-          1 tsp baking powder

-          1/2 cup milk (or so).

-          In a measuring cup make the sauce

In a measuring cup make the sauce

-          Add 1 cup brown sugar

-          Add 1 tsp. vanilla

-          Add 2 cups boiling water

-          Add 2 tbsp. butter

Options

-          If you like banana – stir one mashed banana through the pudding mix

-          If you like sultanas – sprinkle some on the pudding mix

Instructions

1.       Spread pudding mix over bottom of dish

2.       Pour over sauce

3.       Bake at 190 degrees for 20-30 mins

4.       Finished!

N.B this is the same recipe as http://peckishbyzoerenee.blogspot.com.au/2011/09/wednesday-night-quick-sultana-pudding.html

Recipe - Freakishly easy Chicken and Bean Stew in Baharat Spices

Ingredients:

·       olive oil

·       16 x skinless drumsticks

·       2 x 400g can of butter beans thoroughly rinsed

·       1 x 400g can of cannellini beans thoroughly rinsed

·       2  x onions, chopped

·       3 x garlic cloves, finely chopped

·       2 x tbsp.  baharat

·       1/2 cup tomato paste

·       Handful of parsley - diced

·       salt and black pepper to taste

Preparation:

1.       In a heavy pot combine drumsticks, baharat and almost cover with water. Bring to a boil. Cover and simmer for 30 mins

2.       Add the beans and cook, uncovered, for about 15 mins until beans are fork- tender.

3.       Meanwhile, sauté the onions, garlic, salt and pepper, until onions are golden - about 10 minutes.

4.       Add the tomato paste and parsley and heat for another 2 minutes. Combine the onion mixture into the stew and simmer 10 minutes.

Recipe - Sponge Cake with Raspberry Coulis and White Chocolate filling

Ingredients

·       170g butter

·       170g/1 cup castor sugar

·       1 tsp vanilla extract

·       1 tsp grated lemon rind

·       4 eggs

·       170g/1 generous cup self-raising flour

·       two 7 inch (18 cm) cake tins

·       Icing sugar

·       Raspberry coulis – recipe below

·       White chocolate icing – recipe below

Method

·       Preheat the oven to 180ºC.

·       Grease the tins with a little melted butter and put a round of greaseproof paper on the bottom of the tins.

·       Cream the butter, add sugar, lemon rind and vanilla extract. Beat until light and fluffy.

·       Beat in the eggs one at a time, each time with a tablespoon of flour.

·       Beat very well, and then fold in the remaining flour.

·       Divide the mixture between the tins and bake for 20-25 minutes or until the cakes are well risen, golden and feel spongy to the finger tips.

·       Allow the cakes to cool for a few minutes in the tins and then turn out on to a wire rack to cool completely.

Raspberry Coulis

·       Ingredients

o   300g fresh raspberries/or frozen, thawed

o   1/3 cup icing sugar, sieved

o   1 tsp lemon juice

·       Method

o   Place raspberries, icing sugar and lemon juice in a food processor and puree until smooth.

White chocolate icing

·       See my blog for the Sally’s Baking Addiction recipe 

To Assemble:

·       Spread a couple of tablespoons of the coulis over each sponge base.

·       Cover the bottom sponge with white chocolate icing spreading to within 1 inch of the edge.

·       Serve with a dusting of icing sugar on top

Credit

·       Sponge cake inspiration

·       Coulis recipe

·       Icing recipe