Breville Handy Mix BHM100, Instruction Book

Page: 24 / 32

23
PAge heAder..... RECIPES
CHOCOLATE CAKE
Serves 8
INGREdIENTS
200g good quality dark chocolate
200g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 ½ cups self-raising flour
¼ cup cocoa powder
1 ¼ cups buttermilk
METHOd
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 22cm cake pan with baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Combine butter, sugar and vanilla in a
bowl. Beat on speed 7-8 until light and
fluffy. Add eggs one and at time, beat
until combined. Add melted chocolate
and mix until combined.
4. Reduce speed to 2-3 and add sifted
dry ingredients and buttermilk in two
batches. Spoon mixture into prepared
pan and bake for about 1 hour and 10
minutes or until cooked when tested
with a wooden skewer.
5. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
Serve cake with chocolate ganache
ROyAL ICING
Makes about 2 cups
INGREdIENTS
2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted
METHOd
1. Combine egg whites and cream of tartar
in a bowl. Beat on speed 8 until lightly
beaten.
2. Reduce speed to 4-6 and add icing sugar
a heaped spoonful at a time until well
combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For 1 x 23cm cake
INGREdIENTS
3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOd
1. Place icing sugar mixture and lemon
rind into a bowl. While on speed 4-5
speed pour in lemon juice and butter.
Mix until combined.
2. Spread on cooled cake.