Sunbeam MX9500 Instruction/Recipe Booklet page 30

Recipes continued
White Chocolate Layered Butter Cake
185g butter, room temperature
1 ½ teaspoons vanilla essence
1 ¾ cups caster sugar
4 eggs
1 ½ cups plain flour
¾ cup self-raising flour
2 teaspoons cocoa powder
¾ teaspoon bicarbonate soda
¾ cup milk
1. Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a deep, 20cm round cake pan, extending
the baking paper 3cm above the rim of the
pan.
2. Place ingredients in the Stainless Steel
Mixing Bowl. Using the Scrapemaster
spatula beater, mix on low speed (1) for
about 30 seconds or until just combined.
Increase to low speed (4) and beat for 1
minute. Pour mixture into prepared pan.
3. Bake for about 1 ½ hours or until cooked
when tested with a skewer. Stand in pan
for 5 minutes before turning onto a wire
rack to cool.
4. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache. Top with fresh
berries and chocolate curls to decorate.
White Chocolate Ganache
1 cup thickened cream
600g white chocolate, chopped
1. Bring cream to boil in a medium saucepan
and immediately remove from heat.
2. Stir through chocolate until melted. Cover;
refrigerate, stirring occasionally until
spreadable consistency.
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Chocolate Chocoholic Cake
1 ½ cups water
2 ¼ cups caster sugar
185g butter, room temperature
¼ cup cocoa powder
¾ teaspoon bicarbonate of soda
2 ¼ cups self-raising flour
3 eggs
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line a 22cm square
cake pan with baking paper.
2. Combine water, sugar, butter, cocoa and
soda in a large saucepan. Stir over heat
without boiling until sugar dissolves and
butter is melted. Bring to boil then reduce
heat to low. Simmer uncovered for 4
minutes being careful the saucepan doesn't
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overflow. Transfer to the Stainless Steel
Mixing Bowl; cool to room temperature.
3. Add flour to the bowl. Using the
Scrapemaster
speed (1) until combined. Add eggs and
beat on low speed (4) until combined. Pour
mixture into prepared pan.
4. Bake for about 1 hour or until cooked when
tested. Stand in pan for 5 minutes before
turning onto a wire rack to cool. Top with
rich fudge frosting.
spatula beater, beat on low
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