Super Moist Chocolate Cake

This particular cake is also known as Devil's Food - I'm guessing because it is so wickedly delicious!!!

 

Super Moist Chocolate Cake

#ratingval# from #reviews# reviews

Print

Recipe Type: Cake

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24

Ingredients

• 2 cups Sugar


• 1 teaspoon instant coffee


• 1/4 teaspoon salt


• 3/4 cup Cocoa


• 2 cups Gluten Free Plain Flour


• 1 teaspoon Gluten Free Baking Powder


• 1 teaspoon Bicarbonate of Soda


• 250ml Hot Water


• 250ml Milk


• 250ml Oil


• 2 Free Range Eggs


• 5ml Vanilla Extract

Instructions

1. Place sugar, salt and coffee in a mixing bowl. Add sifted cocoa, flour, baking powder and bicarb. Add water, milk and oil. Mix on slow to wet the ingredients, then increase speed to medium and mix for 2 minutes.


2. Add eggs and vanilla, mix on medium for a further 2 minutes


3. Place into cupcake cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.


4. Cool on a rack. Enjoy!

Google Recipe View Microformatting by Easy Recipe

2.1.7

 

Raspberry Mousse

This Raspberry Mousse is absolutely divine!  It is sweet, yet tart and the most gorgeous colour!  The Raspberries can be replaced with juice or puree of any fruit you like. I have also made it with both lemons and limes, both of which were just luscious!  Anyway, without further ado, here is this week’s recipe.







Ingredients:



Part 1:  Italian Meringue



¼ Cup Sugar

½ teaspoon Glucose

20ml water

1 Egg White





Part 2:  Raspberry Mousse



550g Raspberries (fresh or frozen)

1 ½ teaspoons Gelatine

10ml Raspberry Liqueur

200ml Cream





Procedure:



Part 1:  Italian Meringue



Combine sugar, glucose and water in a small pan.
Heat gently, stirring until sugar dissolves.
Bring to the boil and stop stirring.
Continue to boil until liquid reaches 16oC.
Remove from heat and allow bubbles to subside.
Meanwhile, beat the egg white to stiff peak.
Slowly add hot sugar syrup to egg white while beating on low.
Continue beating until the bowl has reached room temperature (approx 5 minutes)



Part 2:  Raspberry Mousse



Bloom gelatine in 1 teaspoon of water.
Heat raspberries until they liquefy.
Pass raspberries through a sieve to remove the seeds.
Return raspberries to pan with liqueur and heat to just below boiling.
Add gelatine and mix thoroughly.
Cool.

Fold raspberry mixture into Italian Meringue.
In a separate bowl, beat cream to soft peaks.
Fold raspberry mixture into cream.
Chill.