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Here are some recipe you can make.
Chocolate mud cake
250g butter, chopped
200g dark chocolate (50% cocoa), chopped
100g dark chocolate (70% cocoa), chopped
215g (1 cup) caster sugar
100g (1/2 cup firmly packed) dark brown sugar
250ml (1 cup) Guinness Extra Stout
1 tbsp golden syrup
•
2 tsp vanilla extract
3 eggs
85g (1/3 cup) sour cream
225g (1 1/2 cups) plain flour
2 tbsp dark cocoa powder
1 tsp baking powder
• Beer ganache
200g dark chocolate (50% cocoa), chopped
190g (3/4 cup) sour cream
2 tbsp Guinness Extra Stout
1 1/2 tbsp golden syrup
Step 1
Preheat oven to 160C/140C fan forced. Grease a 22cm springform pan and line with baking paper
Step 2
Place the butter, dark chocolates, sugars, Guinness, golden syrup and vanilla in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Transfer to a large bowl and set aside for 15 minutes to cool.
Step 3
Place the eggs and sour cream in a small bowl and whisk until combined. Whisk the egg mixture into the chocolate mixture until combined and glossy. Sift over the flour, cocoa and baking powder and stir until combined. Pour into prepared pan. Bake for 1 hour 10 minutes or until crumbs cling to a skewer when inserted into the centre. Set aside for 30 minutes to cool in the pan before transferring to a wire rack to cool completely.
Step 4
To make the ganache, place chocolate, sour cream, Guinness and golden syrup in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often, for 6-7 minutes or until melted and smooth. Set aside, stirring occasionally, for 11/2 hours or until thick and spreadable. Spread the ganache over the cake.
Lemon poppy seed naked cake recipe
• 2 tbsp poppy seeds
1/4 cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbsp finely grated lemon rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (55g) almond meal
1/2 cup (140g) Greek-style yoghurt
1/4 cup (60ml) lemon juice
• Lemon poppy seed buttercream
250g butter, softened
3 cups (660g) icing sugar mixture
2 tbsp lemon juice
2 tsp poppy seeds
• Step 1
Preheat oven to 160°C. Grease a 17cm (base measurement) round cake pan. Line base and side with baking paper. Combine poppy seeds and milk in a small bowl. Set aside for 5 mins to soak.
• Step 2
Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal, yoghurt, lemon juice and poppy seed mixture. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
• Step 3
To make the lemon poppy seed buttercream, use an electric mixer to beat butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Add the lemon juice and poppy seeds. Beat until well combined.
• Step 4
Reserve one-quarter of buttercream. Use a serrated knife to cut the cake into 3 even layers. Place 1 cake layer on a serving plate. Spread with some of the buttercream. Repeat with remaining cake layers and buttercream, smoothing over top and side. Place reserved buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
Pecan pie cheesecake with sticky rum sauce
• 250g packet butternut snap cookies
1 1/4 cups pecans, toasted
80g butter, melted, cooled
500g cream cheese, softened
1/2 cup caster sugar
2 tbsp brown sugar
1 tsp vanilla extract
3 eggs
Vanilla ice-cream, to serve
• Sticky Rum Sauce
1 cup caster sugar
100g butter, chopped
1/2 cup thickened cream
2 tbsp dark rum
• Step 1
Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.
Step 2
Place biscuits and 1/4 cup pecans in a food processor. Process until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.
250g butter, chopped
200g dark chocolate (50% cocoa), chopped
100g dark chocolate (70% cocoa), chopped
215g (1 cup) caster sugar
100g (1/2 cup firmly packed) dark brown sugar
250ml (1 cup) Guinness Extra Stout
1 tbsp golden syrup
•
2 tsp vanilla extract
3 eggs
85g (1/3 cup) sour cream
225g (1 1/2 cups) plain flour
2 tbsp dark cocoa powder
1 tsp baking powder
• Beer ganache
200g dark chocolate (50% cocoa), chopped
190g (3/4 cup) sour cream
2 tbsp Guinness Extra Stout
1 1/2 tbsp golden syrup
Step 1 Preheat oven to 160C/140C fan forced. Grease a 22cm springform pan and line with baking paper
Step 2 Place the butter, dark chocolates, sugars, Guinness, golden syrup and vanilla in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Transfer to a large bowl and set aside for 15 minutes to cool.
Step 3 Place the eggs and sour cream in a small bowl and whisk until combined. Whisk the egg mixture into the chocolate mixture until combined and glossy. Sift over the flour, cocoa and baking powder and stir until combined. Pour into prepared pan. Bake for 1 hour 10 minutes or until crumbs cling to a skewer when inserted into the centre. Set aside for 30 minutes to cool in the pan before transferring to a wire rack to cool completely.
Step 4 To make the ganache, place chocolate, sour cream, Guinness and golden syrup in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often, for 6-7 minutes or until melted and smooth. Set aside, stirring occasionally, for 11/2 hours or until thick and spreadable. Spread the ganache over the cake.
1/4 cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbsp finely grated lemon rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (55g) almond meal
1/2 cup (140g) Greek-style yoghurt
1/4 cup (60ml) lemon juice
• Lemon poppy seed buttercream
250g butter, softened
3 cups (660g) icing sugar mixture
2 tbsp lemon juice
2 tsp poppy seeds
• Step 1 Preheat oven to 160°C. Grease a 17cm (base measurement) round cake pan. Line base and side with baking paper. Combine poppy seeds and milk in a small bowl. Set aside for 5 mins to soak.
• Step 2 Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal, yoghurt, lemon juice and poppy seed mixture. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
• Step 3 To make the lemon poppy seed buttercream, use an electric mixer to beat butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Add the lemon juice and poppy seeds. Beat until well combined.
• Step 4 Reserve one-quarter of buttercream. Use a serrated knife to cut the cake into 3 even layers. Place 1 cake layer on a serving plate. Spread with some of the buttercream. Repeat with remaining cake layers and buttercream, smoothing over top and side. Place reserved buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
1 1/4 cups pecans, toasted
80g butter, melted, cooled
500g cream cheese, softened
1/2 cup caster sugar
2 tbsp brown sugar
1 tsp vanilla extract
3 eggs
Vanilla ice-cream, to serve • Sticky Rum Sauce
1 cup caster sugar
100g butter, chopped
1/2 cup thickened cream
2 tbsp dark rum
• Step 1
Grease a 20cm round (base) springform cake pan. Line side with baking paper, extending paper 4cm above edge of pan.
Step 2 Place biscuits and 1/4 cup pecans in a food processor. Process until fine crumbs. Add butter. Process until just combined. Press mixture over base of prepared pan. Refrigerate while preparing filling.