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This modal can be closed by pressing the Escape key or activating the close button. Pour in melted butter and beat with electric beater on high for 3 minutes. Pour mixture into a prepared tin and bake at 180C until a skewer inserted into the centre comes out clean. View all notes.
Add bean mixture and process or beat until combined. Add sifted cocoa powder, baking powder, baking soda and salt and mix well. Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked. View all notes.
Preheat oven to 180C. Grease a pudding steamer with butter and line the base with a circle of GLAD baking paper. In a saucepan, melt the butter over a medium heat. Mix butter with all other ingredients to make a smooth batter. Pour into pudding steamer and bake in preheated moderate oven for 50 - 60 minutes, or until a skewer inserted into the ...
This modal can be closed by pressing the Escape key or activating the close button. Pour mixture into a greased and lined cake tin. Bake at 180C until a skewer comes out clean. Let cake sit for 5-10 minutes until turning out onto a wire rack to cool. View all notes.
Grease and line a 20cm cake pan with baking paper. Use an electric mixer to beat butter until light and fluffy. With motor operating, gradually add the condensed milk and beat until well combined. Add eggs, one at a time, beating well after each addition. Sift flour, cocoa powder and baking powder over butter mixture.
4. Flourless Chocolate Hazelnut Cake. A moist and dense gluten free cake. This cake is made with ground hazelnut and rich dark chocolate to give you an intense chocolate hit. 5. Coke Cake. A dentist's dream. 6. Mississippi Mud Cake.
Grease a 12 cup minimum capacity cake tin and preheat oven to 170C. Add water, sugar, butter and cocoa to a medium sauce pan on low heat until sugar and butter melts. Bring to a simmer for 5 minutes. Add bicarbonate of soda and simmer for approximately 2 minutes. Remove from heat and cool for 10 minutes.
Stir in eggs, sour cream and vanilla. Pour the mixture into a deep 20cm pan and cook for approximately 1-2 hours depending on your oven. Icing: Cream together the butter and icing sugar, then add melted chocolate. Spread icing over the cake.
Sarah's Chocolate Cake. This irresistible, moist chocolate cake is layered with a luscious whipped chocolate and sour cream, and drizzled with dark chocolate ganache. The addition of cherries and pomegranate seeds adds a touch of sophistication and complements the flavours perfectly. 15.
Preheat oven to 180C. Grease and line the base and sides of two 18cm cake tins. In a bowl, whisk together flour, cocoa, baking powder and bicarb. Set aside. In the bowl of a stand mixer, or using handheld beaters, beat together sugars, eggs, oil and vanilla essence. Add dry ingredients and buttermilk and beat until just combined.
