Recipe

Butter cake

Ingredients (serves 12)

• 250g butter, softened
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs
• 2 1/2 cups self-raising flour
• 2/3 cup milk
• icing sugar mixture, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
   
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
   
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
   
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

 

Chocolate cheesecake   

 Ingredients (serves 12)

• Melted butter, to grease
• 1 x 250g pkt plain chocolate biscuits, coarsely broken
• 1/2 tsp ground cinnamon
• 150g butter, melted
• 250g dark chocolate, finely chopped
• 155g (3/4 cup) caster sugar
• 3 eggs
• 3 x 250g pkts cream cheese, at room temperature
• 2 tbs cocoa powder, sifted
• 1 tsp vanilla essence
• 2 x 300g ctns sour cream
• Cocoa powder, extra, to serve
• Double cream, to serve

Method

1. Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
   
2. Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
   
3. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.
   
4. Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.
   
5. Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.

Triple Layer Chocolate Cake with Chocolate Frosting

Cake Ingredients:

• 1 cup cocoa powder
• 2 cups boiling water
• 1 cup (2 sticks) butter, softened
• 2-1/2 cups sugar
• 4 eggs, at room temperature
• 2-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/2 teaspoons vanilla extract

Chocolate Cake Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
7. Stir in the vanilla, and do not over-beat.
8. Pour an equal amount of batter into each of the three prepared pans.
9. Bake for 20 to 25 minutes or until a cake tester comes out clean.
10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:

• 1 6-ounce package semi-sweet chocolate chips
• 1/2 cup half-and-half
• 3/4 cup butter (1-1/2 sticks)
• 2-1/2 cups sifted confectioners' sugar

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.
2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.
3. Gradually add the confectioners' sugar, stirring well.
4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.