Triple -Layer Chocolate Cake

Ingredients (serves 8)

* 4 eggs
* 100g caster sugar
* 1/2 cup (75g) self-raising flour
* 25g cocoa
* 3 1/2 tbs (75ml) milk
* 1 tbs Kahlua
* 1 tbs honey
*
Filling:
* 5 tbs (100ml) thin cream
* 110g good-quality dark chocolate
* 225g white chocolate
* 600ml thickened cream

Icing:
* 350g good-quality dark chocolate
* 5 tbs (100ml) thickened cream

Method

1. Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.
2. Place eggs and sugar in the bowl of an electric mixer and beat on high for 5 minutes or until thick and pale. Sift flour and cocoa together, then fold into egg mixture. Spoon into the pan and bake for 30 minutes or until a skewer inserted into centre comes out clean. Remove and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
3. To make syrup, place milk, Kahlua and honey in a saucepan and heat over low heat until combined. Clean cake pan, lightly grease again, and line with plastic wrap ensuring some overhang. Using a sharp knife, slice cake sideways through the centre to create 2 halves. Place one half in the cake pan and brush with half of the syrup. Set aside both cake halves.
4. To make the filling, divide thin cream between two separate bowls (50ml each). Add dark chocolate to one bowl, and white chocolate to the other. Place each bowl over a pan of gently simmering water and stir until chocolate has melted, making sure the bowl does not touch water. Set aside to cool. Whip thickened cream and carefully add half to each of the chocolate mixtures. Spread half the white chocolate over cake base, followed by all the dark chocolate, and then the remaining white chocolate. Place other cake half on top and brush with remaining syrup. Cover with overhanging plastic wrap and refrigerate overnight.
5. To make the icing, place the dark chocolate and cream in a bowl over a pan of simmering water, making sure the bowl does not touch water. Stir until chocolate has melted, then set aside to cool. Remove the cake from the pan by releasing the sides. Discard the plastic wrap. Place on a serving platter and swirl the chocolate icing over the top.

Banana & Chocolate Cupcakes

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients (serves 16)

* 150g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 ripe bananas, peeled, mashed
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 300g (2 cups) self-raising flour
* 60ml (1/4 cup) milk
* White chocolate curls, to decorate
*
Chocolate frosting
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 125ml (1/2 cup) thickened cream


Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.