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How to make Easy Death By Chocolate Cake
Yield: Makes one 8 inch cake
Prep Time: 45 minutes
Cook: 30 minutes
3/4 cup (105 grams) plain flour
1/2 cup (40 grams) cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (90 grams) brown sugar
1/4 cup (50 grams) caster sugar
1/2 cup or 1 stick (115 grams) unsalted butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120 ml) of buttermilk
1/2 cup or 1 stick (115 grams) unsalted butter, room temperature
3 and 1/2 cups (435 grams) powdered or icing sugar
4 tablespoons milk
1/4 cup (20 grams) cocoa powder
2/3 cup (100 grams) milk chocolate, pieces
1/4 cup (40 grams) milk or dark chocolate chips
Preheat the oven to 360 F (180 C). Grease and line a round 8 inch springform cake tin with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin. Leave to cool completely on a wire rack.
To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and beat again. Add the final two tablespoons of milk until the frosting is nice and creamy.
Frost the top of your cake with the chocolate buttercream. Then scatter over your pieces of chocolate and chocolate chips. Cut and serve.
How to make Baked Risotto Primavera
Yield: 4-6 servings
1 tablespoon extra virgin olive oil
2 medium onions, chopped
1 cup short grain brown rice
3 cloves garlic, minced
1/2 cup dry white wine
2 (14 1/2-ounce) cans reduced-sodium chicken or vegetable broth
8 ounces asparagus, ends trimmed and cut into 1-inch pieces
1 cup sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
1 medium red bell pepper, seeded and diced
1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions or chives
Zest of one lemon
Freshly ground black pepper to taste
Preheat oven to 425 degrees F.
Heat olive oil in a Dutch oven or oven-safe deep saute pan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and garlic and cook, stirring, until fragrant, about 1-2 minutes. Add the wine and simmer until mostly evaporated. Add the chicken broth and bring to a boil. Cover the pot and transfer to the oven. Bake until the rice is just tender, 50 minutes to 1 hour.
Shortly before the rice is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parmesan, parsley, green onions, lemon zest, and pepper into the risotto. Serve immediately.