Manual Sunbeam MX9200 Planetary Mixmaster (page 29 of 40) (English)

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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

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 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

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

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

cup water

½ cup caster sugar

1 ½ cups icing sugar mixture

cup cocoa powder

1. Combine the butter, water, caster sugar

in a small saucepan. Stir over low heat

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Sunbeam MX9200 Planetary Mixmaster Manual

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