Sunbeam MultiProcessor LC6250 Instruction Booklet page 27

Recipes continued
Chocolate Cake
1½ cups self-raising
½ cup cocoa
1½ cups caster sugar
pinch of salt
150g butter, softened
2 eggs
1 cup milk
1.Preheat oven to 180°C (160°C fan-forced).
Grease and line a 20cm round cake pan.
2.Using the processing bowl fitted with the
chopping blade, process flour, cocoa, sugar
and salt on speed 3 until well combined.
3.Add butter and eggs to mixture and
continue to process on speed 3 until
combined.
4.Remove the food pusher and add milk
through the feed tube. Process for 5-10
seconds.
5.Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process on speed 3
until well combined.
6.Pour mixture into prepared pan. Bake for
30-35 minutes or until cooked when tested
with a skewer.
7.Stand cake in pan for 5 minutes before
transferring to a wire rack to cool.
8.Spread cake with ganache and serve.
Chocolate Ganache
200g good quality dark chocolate, chopped
½ cup cream
Place cream in a small saucepan. Heat over
low heat until hot (not boiling).
Remove from heat, add chocolate and stir
until smooth. Stand at room temperature for
several hours or until spreadable consistency.
Note: You can place the ganache in the
fridge, to speed up the process. Stir regularly
and watch it closely to avoid ganache setting
hard.
Serves 10 Basic Buttercake
185g butter, softened
1 cup caster sugar
½ teaspoon vanilla essence
3 eggs
3 cups self-raising flour
¼ cup milk
1.Preheat oven to 180°C (160°C fan-forced).
Grease and line a 22cm round cake pan.
2.Using the processing bowl fitted with the
chopping blade, process butter, sugar and
vanilla on speed 3, until well combined.
3.Add eggs to the mixture and process until
combined.
4.Add flour and milk and continue to process
on speed 3 until well combined.
Note: Be careful not to over process.
5.Pour mixture into prepared pan. Bake for
40-50 minutes or until cooked when tested
with a skewer.
6.Stand cake in pan for 5 minutes before
transferring to a wire rack to cool.
7.Serve dusted with icing sugar.
Serves 10
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