Weekend Fun!

I had the house full of friends to celebrate a very good friend's birthday. The theme was Italian (with a few Asian bits added on request). Here are some pictures I took - unfortunately not all pictures came out well to publish but below is the menu;

Tomato and mozzarella bruschetta
Spicy Italian meatballs in a tomato sauce with spaghetti
Lemon and basil pesto chicken with parpadelle pasta
Mince and onion pizza (hubby's request)

Non Italian
Spicy vegetable samosas
Chicken curry

Dessert - death by chocolate
Decadent chocolate mousse
Chocolate cake
Chocolate chip cookies
Pizza       Trio of dessertSpicy Italian Meatballs in rich tomato sauce

A few treats. . .

A day off and time to cook up a few treats for my team at work.
There are two types of shortbread - chocolate and vanilla - and mini chocolate cakes, which will hopefully keep spirits high during our busy run up to Christmas.

Moist chocolate cake with chocolate ganache icing

I have been experimenting with a lot of chocolate cake recipes and have finally found one that works all the time. Not my own recipe but a mixture of recipe ideas from books, magazines and lots of trials on eager chocolate cake fans!

Prep time: 15 minutes

Cooking Time: 45 to 55 minutes

Ingredients

2 cups plain flour

2 cups sugar

1 cup cocoa

2 large eggs beaten

1 ½ teaspoon vanilla extract

1 ½ teaspoon bicarbonate of soda

1 ½ teaspoon baking powder

¾ teaspoon salt

½ cup vegetable oil

1 cup milk

1 cup hot water

Oven: 180*C (fan oven 160*c)

Tin Size: 13”x9”x2” rectangular tin or a 26” round tin (greased and lined with baking paper)

Method

• Put all the dry ingredients in a large bowl and stir with a metal spoon – blend well
• Add all the wet ingredients (apart from the water) and mix using a balloon whisk or wooden spoon until well combined.
• Then add the hot water and whisk. The end result will be a runny cake batter but don’t worry - that is how it is supposed to be!
• Pour the mixture in the prepared tin and give a sharp tap on the counter before putting in the oven.
• Bake in the oven for up to 55 minutes or until the middle of the sponge springs back when touched lightly. Turn the tin around halfway through baking.
• Allow the cake to cool in the tin, then turn out on a wire rack to cool down completely.
• Put in the fridge to chill while the ganache is made as cutting a chilled cake is easier to manage.
• Put ¼ of ganache in middle of cake and use the rest to ice and decorate the whole cake any way you like (see earlier picture of chocolate cake with ganache icing and raspberries).
• The cake is best eaten chilled with a nice latte or cappuccino!

Chocolate Ganache

300 g dark chocolate

175 ml double cream

                               

• Heat double cream until it is hot (but not boiling).
• Pour over broken chocolate pieces and stir until melted and the icing gets a glossy sheen.
• Chill in fridge for 20 minutes before icing the cake.

Coming soon. . .

These are some of the cakes I have been asked to bake for friends and colleagues - and don't worry, Marian, the chocolate cake details will also be up soon!
Yes - that really is a giant cupcake!