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1716
White Chocolate Ganache
Makes: 2 ½ cups
1 cup thickened cream
600g white chocolate, chopped
1. Bring cream to boil in a medium
saucepan and immediately remove from
heat.
2. Place chocolate in cream. Stir until
smooth. Cover and refrigerate, stirring
occasionally until spreadable consistency.
Chocolate Chocoholic Cake
Serves: 10-12
185g butter, room temperature
2 ¼ cups caster sugar
1 ½ cups water
¼ cup cocoa powder
¾ teaspoon baking soda
2 ¼ cups self-rising flour
3 eggs
1. Preheat oven to 180°C. Grease and line a
22cm cake pan with baking paper.
2. Combine butter, sugar, water, cocoa and
baking soda in a large saucepan. Stir over
medium heat without boiling until sugar
has dissolved and butter is melted. Bring
to boil then reduce heat to low. Simmer
uncovered for 4 minutes. Allow to cool.
3. Pour sugar mixture and flour into the
Stainless Steel Mixing Bowl. Using the
beater attachment beat on low speed
until combined.
4. Increase to medium speed. Add eggs one
at a time, making sure to beat well after
each addition.
5. Pour into prepared pan. Bake for about 1
hour or until cooked when tested. Stand
in pan for 5 minutes. Place on wire rack
to cool. Top with rich fudge frosting.
Rich Fudge Frosting
Makes: 2 cups
180g butter, chopped
1 cup caster sugar
⅔ cup water
3 cups icing sugar
½ cup cocoa powder
1. Combine butter, sugar and water in
a small saucepan. Stir over low heat,
without boiling, until sugar dissolves.
2. Place icing sugar and cocoa powder in
the Stainless Steel Mixing Bowl. Using the
beater on low speed mix until combined.
Add butter mixture and mix until smooth.
3. Cover and refrigerate for 20 minutes or
until frosting is cool and thickens. Beat
with a wooden spoon until spreadable.
Almond Meringue Cake with Mascarpone
Cream
Serves: 6-8
6 egg whites
1 ½ cups caster sugar
½ cup almond meal
250g tub mascarpone cream
220g dark chocolate, melted
1. Preheat oven to 160°C. Line 3 baking
trays with baking paper and draw a 20cm
circle on each piece of baking paper.
2. Place egg whites in the Stainless
Steel Mixing Bowl. Using the whisk
attachment, whip on very high speed
while gradually adding sugar until stiff
peaks form. Add almond meal mixing
until well combined.
3. Divide mixture into three batches and
spread evenly over circles marked on
baking paper. Bake for 40 minutes or
until crisp. Allow to cool in oven.
4. Place mascarpone in the Stainless
Steel Mixing Bowl. Using the beater
attachment, mix on medium speed mix
until smooth. Gradually add melted
chocolate and mix until well combined.
5. Sandwich meringues together with
chocolate mascarpone cream. Serve.
Recipes
Sour Cream Lemon Cake
Serves: 10-12
250g butter, room temperature
2 ½ cups caster sugar
6 eggs
300ml sour cream
¼ cup lemon juice
2 tablespoons lemon zest
3 cups plain flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
24cm cake pan with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment, mix on medium speed beat
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
3. Reduce to low speed. Add sour cream,
lemon juice and zest. Sift over flour,
baking powder and salt. Gently fold
mixture until well combined.
4. Pour into prepared pan. Bake for 1 hour
and 20 minutes or until cooked when
tested. Allow cake to cool in the pan for
15 minutes. Place on wire rack to cool.
5. Once cake has cooled, cover with lemon
buttercream icing.
Lemon Buttercream Icing
Makes: 2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt
1. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
beater attachment, mix on medium speed
gradually increasing to high speed. Mix
until light and fluffy.
2. Add lemon juice, zest and salt. Mix until
combined.
Recipes
MXM5000_19EM1.indd 16-17 9/2/19 3:18 PM
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