Chocolate Cake with Espresso Buttercream

Makes: 1 two tier loaf style cake

Ingredients:

• 3/4 cup brown sugar
• 3/4 cup milk
• 125g butter, cubed
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1 1/2 cups SR flour
• 3 eggs, lightly beaten

Icing Ingredients:

• 250g butter, room temperature cubed
• 1 tablespoon espresso shot
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Up to 2 1/2 cups icing sugar

Method:

• Preheat your oven to 160 degrees Celsius and prepare two loaf tins by greasing and lining with baking paper
• In a medium saucepan place the sugar, milk and the butter, whisking over a medium heat until it comes together. Do not allow to boil
• Add in the cocoa powder and baking soda and whisk through until well combined
• Remove from the heat and allow to cool for 5 minutes
• Use a wooden spoon to stir through the sifted flour until you have a thick smooth batter
• Stir through the eggs into the batter, one egg at a time until you have a beautiful smooth batter
• Pour the batter evenly between the two prepared loaf tins and bake in the preheated oven for approximately 30 minutes or until a cake skewer comes out clean
• Allow the cakes to cool on cake rack
• To make the buttercream place the cubed butter into a mixer and whip until the colour becomes pale, approximately 5 minutes
• Add in the espresso, cocoa and vanilla to the butter and beat until well combined
• Add in the icing sugar 1/2 cup at  time beating well between additions until you get your desired consistency
• To construct the cake cut the risen tops off the loaf cakes to make as flat as possible
• Place the first loaf a serving plate, cut side up and spread the top with buttercream approximately 1/2 cm thick
• Then place the second loaf cake on top of the butter cream, cut side down.  This will mean that you will have the base of the loaf upside and there is a smooth top to work with.
• Use a smoothing knife to do a thin layer of buttercream across all surfaces, including to fill any gaps between the two cake layers
• Place the cake in the fridge for 30 minutes to chill the foundation layer of icing
• Remove the cake from the fridge and then continue to frost the cake applying an even amount of buttercream to all surfaces to your desired thickness
• Optional, sprinkle the top which some chocolate sprinkles.

Recipe Notes:

• Store in an airtight container below 20 degrees for a maximum of 5 days
• If you store in the fridge, allow to come to room temperature before serving
• To make one 20cm round or square cake instead of 2 loaf cakes pour the batter into the prepared tin and bake for 45-50 minutes
• This cake recipe is freezer friendly, for best results buttercream is best serves freshly made

Apple Cinnamon Muffins

Makes:12

Ingredients:

• 400g can pie apple
• 2 cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 2 eggs, lightly whisked
• 1/2 cup milk
• 1 teaspoon vanilla extract

Method:

• Preheat the oven to 180 degrees Celsius and prepare a muffin tray by lining with muffin cases
• Place the apples into a mixing bowl and roughly chop the slices into large chunks
• Place in all the dry ingredients and stir well until the apples are well coated
• Create a well in the centre of the mixture, pour all in the wet ingredients and using a wooden spoon stir until well combined
• Spoon the batter evenly between the 12 muffin cups and bake for 20-25 minutes
• Remove from the oven and place on a cooking rack to allow to cool.

Recipe Notes:

• Store in an airtight container below 27 degrees
• This recipe freezer friendly.

Pork & Apple Sausage Rolls

Makes: 8 jumbo, 16 single serve or 48 party size

Ingredients:

• 4 sheets frozen puff pastry, defrosted 
• 4 rashers bacon, coarsely chopped 
• 500g pork mince
• 1 onion, diced
• 1 celery stalk, diced
• 4 cloves garlic, finely diced 
• 2 parsnips, grated
• 1 large potato, grated
• 2 large or 3 small apples grated
• 200g stuffing mix
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted

Method:

• Preheat oven to 180 degrees Celsius and line two baking trays with baking paper
• Combine all ingredients (except pastry and melted butter) into a large mixing bowl
• Use your fingers to massage the ingredients together until well combined and separate into 8 equal portions
• Cut one of the pastry sheets in half horizontally to create two rectangles 
• Spread one portion of the meat mixture evenly in a sausage shape down the middle length-ways of the pastry rectangle
• Fold the pastry over both sides ensuring the overlap of pastry is at least 1/2cm
• Use the top of a fork to pierce and bind together the two layers of pastry
• Leave whole for a jumbo sausage roll, cut in half for a single serve sausage roll or cut into 6 pieces for party size sausage rolls
• Repeat with the remaining pastry and meat mixture
• Brush the sausage rolls with melted butter and bake in the preheated oven for 30 minutes or until golden brown.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly 
• Royal Gala apples were used in this recipe however any variety of apples can be used

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Choc Mini LoavesMakes: 12

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup brown sugar
• 1 teaspoon mixed spices
• 3/4 cup dark choc chips 
• 3 over-ripe bananas, mashed
• 50g butter, melted
• 2 eggs, gently whisked
• 1 cup milk
• 1 teaspoon vanilla extract or extract paste

Method:

• Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
• In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
• Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
• Evenly spread the mixture between the 12 mini loaf trays
• Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
• Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight contain below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

White Chocolate Mud Cake

Serves: 8-14 people

Ingredients:

• 300g butter, room temperature chopped
• 300g quality white chocolate
• 2 cups plain flour
• 1 1/4 cups self raising flour
• 1 1/2 cups caster sugar
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 1/4 cup water

Ganache Ingredients:

• 250g White chocolate
• 125g thickened cream

Method:

• Preheat the oven to 160 degrees Celsius and grease and line both the bottom and sides of a 20-22 springform pan
• Place the butter and water into a saucepan and over a medium heat stir until it has melted
• Turn off the heat then add in the White chocolate and continue to stir until melted and well combined
• In another bowl sift the flours and then using a wooden spoon to stir in the sugars and a pinch of salt until well combined then create a well into the centre 
• Pour in the chocolate mixture, eggs and vanilla into the well then stir with the wooden spoon until well combine
• Pour the batter into the prepared cake tin and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the cake is baked and a cake skewer comes out clean
• Half way through cooking cover the cake with foil to prevent it over browning on the top
• Leave in the tin to cool before moving to a wire rack 
• To prepare the ganache heat the cream in the microwave for 60 seconds then add in 3/4 of the White chocolate. 
• Microwave for another 30 seconds then add in the remaining chocolate and stir well until the chocolate has melted ang the mixture is smooth
• Allow the ganache to cool until it’s thick and glossy and then pour it over the top of the cooled cake and spread evenly over the top and the sides.
• Decorate as you choose or leave with a delicious plain ganache glossy finish 

Recipe Notes:

• Store in an air tight container in the fridge for the maximum of 1 week
• This recipe (un-iced) is freezer friendly to be consumed with 30 days 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Egg and Dairy Free Diabetic Friendly Strawberry Tart

Serves:8-12 people

Pastry Ingredients:

• 1 cup plain flour
• 1/4 cup wholemeal plain flour
• 1/4 cup almond milk
• 3 tablespoons canola oil
• Pinch Salt

Filling Ingredients:

• 250g strawberry, fresh or frozen
• 1 punnet fresh strawberries
• 1 cup water
• 1/4 cup xylitol
• 2 tablespoons corn flour
• Red food colouring

Method:

• Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
• To prepare the pastry mix the flours with the salt and create a well in the middle
• Mix together the milk and oil the pour into the well in the flour
• Combine with a butter knife until a dough ball forms
• Turn the dough onto a lightly floured surface and slightly flatten the dough
• Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
• Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
• Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
• Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
• To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
• Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
• Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
• If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
• Cool this mixture to room temperature
• Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
• Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture

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