Datasheet

48
Chocolate Cake
1½ cups self-raising flour
½ cup cocoa
1½ cups caster sugar
pinch of salt
150g butter or margarine, at room temperature
2 eggs
1 cup milk
1. Operate according to the instructions ´Operating`.
2. Preheat oven to 180 °C, grease and line a 23cm cake tin. Assemble the whisk.
3. Add eggs, butter and sugar to bowl, lower the mixing arm.
4. Attach the splash guard to the bowl and process until creamy.
5. Slowly rise speed until reaching medium speed level (´CREAMING BEATING`).
6. Add flour, cocoa and salt by turns sideways. Mix until combined.
7. With motor running on low speed, slowly add milk and mix for 5-10 seconds.
8. Turn the appliance off, remove the splash guard, rise the mixing arm and scrape sides of
the bowl.
9. Lower the mixing arm, attach the splash guard and beat until smooth.
10. Turn off the appliance, remove splash guard, rise the mixing arm and pour mixture into
prepared cake tin.
11. Bake in oven for approximately 34-40 minutes or until firm.
12. Allow the cake to cool for 5 minutes then remove from baking pan. In the meantime pre
pare the chocolate icing.
13. Once the cake is completely cooled, ice with the chocolate icing.
Chocolate Icing
40g butter
2 tablespoons cocoa
¼ cup milk
2 cups icing sugar
1. Operate according to the instructions ´Operating`.
2. Add all ingredients to bowl.
3. Assemble the scraper beater, lower the mixing arm.
4. Slowly rise speed until reaching medium speed level (´CREAMING BEATING`).
5. Attach the splash guard to the bowl and beat until well combined.
6. Spread over cooled cake.
Chocolate Mousse
200g plain cooking chocolate
30g butter, cubed, at room temperature
4 eggs
40g sugar
1 tablespoon fresh cream
1. Break chocolate into pieces and place in a bowl.
2. Melt the chocolate by placing the bowl over a saucepan of simmering water.
3. Add 2 tablespoons of water and the cubed butter to the chocolate and stir to obtain a
smooth texture.