White Chocolate Layered Butter Cake

Recipes continued

White Chocolate Layered Butter Cake

185g butter, room temperature

1 ½ teaspoons vanilla extract

1 ¾ cups caster sugar

4 eggs

1 ½ cups plain flour ¾ cup self-raising flour

2 teaspoons cocoa powder

¾teaspoon bicarbonate soda

¾cup 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 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.

Chocolate Chocoholic Cake

1 ½ cups water

2 ¼ cups caster sugar

185g butter, room temperature ¼ cup cocoa powder

¾teaspoon 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 overflow. Transfer to the Stainless Steel Mixing Bowl; cool to room temperature.

3.Add flour to the bowl. Using the Scrapemaster™ spatula beater, beat on low 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.

Rich fudge frosting

90g butter

¹/³ cup water

½ cup caster sugar

1 ½ cups icing sugar mixture ¹/³ cup cocoa powder

1.Combine the butter, water, caster sugar in a small saucepan. Stir over low heat