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Chocolate Cake
3 tablespoons of butter or margarine
2 level tablespoons of cocoa
1 cup of self-raising flour
1 cup of sugar
1/2 cup of milk
2 eggs
1/2 teaspoon of vanilla essence (optional)
((See note below for conversions))
Melt butter. Put all other ingredients in a large mixing bowl of an electric mixer. Then add melted butter. Mix on high until well combined.
Pour mixture into a cake tin that has been either sprayed with cooking spray or lightly greased with butter.
Bake at 180 deg Celcius or 160 deg Celcius in a fan-forced oven for approx 30 minutes. Check if cake is cooked by using a skewer. Skewer should come out clean.
When cake has cooled, it can be decorated in any way. It's up to you. One idea is to cut cake in half and add whipped cream and add frosting and sprinkles to top of cake (see pic below).
Another variation (put mixture into a muffin tin, bake, cut top off and fill with cream. Replace top and dust with icing sugar)
Chocolate Fruit Slice
1/3 cup of drinking chocolate
1 cup of coconut
3/4 cup of sultanas
1/2 cup of crushed cornflakes
1/3 cup of chopped walnuts
1/3 cup finely crushed plain sweet biscuits
2/3 cup condensed milk
1 tablespoon of sherry (optional)
4oz of dark chocolate
Combine drinking chocolate, coconut, sultanas, cornflakes, walnuts and crushed biscuits. Add condensed milk (and sherry if adding it) and mix well to a stiff spreading consistancy. Spread mixture over base of lightly greased and paper-lined 7in x 11in lamington tin and refriderate for 1 hour.
Roughly chop chocolate and melt over hot water. Spread melted chocolate over fruit base and mark a pattern in the chocolate with a fork. Allow chocolate to set and cut into squares.
Chocolate (Rum) Balls/Truffles
2 level tablespoons of soft butter
1 egg yolk slightly beaten
125 grams of dark grated chocolate
1 level tablespoon cocoa
1 teaspoon of rum or brandy(optional but tastes better with it!)
Chocolate dollarettes (sprinkles)
Cream butter and egg yoke. Add the grated chocolate, cocoa and rum and mix thoroughly. Form small balls and then roll in sprinkles.
Place on waxed paper on a shallow baking tray and refrigerate. Allow a couple of days for flavour to mature.
Note(s): Grate chocolate first before doing anything else. This takes a long time to do. The above amounts don't make a lot of truffles. I usually make 4 times the amount. You will get a lot from this amount of mixture.
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