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Recipes
White Chocolate Ganache
Makes: 2 ½ cups
1 cup thickened cream
600g white chocolate, chopped
1. Place cream in mixing bowl, turn
HeatSoft on, Select Melt and beat
through until smooth, using the scraper
beater.
2. Cover and refrigerate, stirring
occasionally until spreadable consistency.
Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour
3 eggs
1. Preheat oven to 180°C. Grease and line a
22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and
baking soda in the mixing bowl using the
scraper beater. Turn HeatSoft on, Select
Melt. Beat on slow speed and gradually
increase speed to medium until smooth.
Allow to cool.
3. Pour sugar mixture and flour into
the Mixing Bowl. Using the beater
attachment beat on low speed until
combined.
4. Increase to medium speed. Add eggs one
at a time, making sure to beat well after
each addition.
5. Pour into prepared pan. Bake for about 1
hour or until cooked when tested. Stand
in pan for 5 minutes. Place on wire rack
to cool. Top with rich fudge frosting.
20
Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
⅔ cup water
3 cups icing sugar
½ cup cocoa powder
1. Combine butter, sugar and water in the
Mixing Bowl using the scraper beater.
Turn on HeatSoft, Select Soften and beat
on low speed until smooth. Stir over
low heat, without boiling, until sugar
dissolves.
2. Place icing sugar and cocoa powder in the
Mixing Bowl. And combine until smooth on
low speed. Turn HeatSoft off.
3. Cover and refrigerate for 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
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