Method:
1. Preheat oven to 180/160 fan forced.
Chocolate doughnuts
Ingredients:
150g (1 cup) plain flour
70g (1/3 cup) caster sugar
1 teaspoon baking powder
60ml (1/4 cup) milk
50g butter, melted
1 egg, lightly whisked
100g Dark Chocolate, finely chopped
125ml (1/2 cup) thickened cream
Chocolate doughnuts
Ingredients:
_______ plain flour
________ caster sugar
_______ baking powder
________ milk
_____ butter, melted
______ egg, lightly whisked
_____ Dark Chocolate, finely chopped
________ thickened cream
2. Combine flour, sugar and baking powder in a bowl.
Make a well. Stir in milk, butter and egg until smooth.
Spoon into a plastic bag. Cut 1 corner to make a hole.
Pipe among 12 doughnut moulds. Bake for 18-20
minutes.
3. Stir chocolate and cream in a saucepan over medium
heat for 5 minutes or until smooth. Set aside for 20
minutes to thicken slightly.
4. Dip light-side of doughnuts into the chocolate mixture.
Place, glaze-side up, on a tray to set.
Method:
1._______ oven to 180/160 fan forced.
2. _______ flour, sugar and baking powder in a bowl.
Make a well. ____ in milk, butter and egg until smooth.
Spoon into a plastic bag. Cut 1 corner to make a hole.
Pipe among 12 doughnut moulds. Bake for _____
minutes.
3.Stir ______ and cream in a saucepan over medium
heat for______ minutes or until smooth. Set aside for 20
minutes to thicken slightly.
4. ______ light-side of doughnuts into the chocolate
mixture. Place, glaze-side up, on a tray to set.

Lazy day chocolate cake
Ingredients:
120g unsalted butter, chopped
220g brown sugar
2 eggs
240g (1 cup) sour cream, at room temperature
1 teaspoon vanilla extract
225g (1 1/2 cups) plain flour
75g (3/4 cup) Dutch cocoa (see top tips)
1/2 teaspoon baking powder
Chocolate ganache
200g dark chocolate, finely chopped
300ml thickened cream
Method:
1. To make ganache, place chocolate in a large
heatproof bowl. Place cream in a saucepan and bring to
a simmer over medium heat. Pour cream over chocolate
and stir until melted and combined. Divide ganache
between 2 bowls. Cover with plastic wrap. Refrigerate 1
bowl. Stand second bowl at room temperature.
2. Preheat oven to 160°C. To make cake, grease pans
and line with baking paper. Place butter and sugar in a
saucepan. Cook, stirring, over medium heat for 3
minutes.
3.Remove from heat and whisk in eggs, sour cream
and vanilla. Sift over flour with cocoa, baking powder
and bicarbonate of soda, then whisk until smooth. Divide
batter between pans.
4. Bake for 35 minutes. Cool cakes in pans for 5
minutes. Turn out onto a wire rack to _________.
5. Remove ganache from fridge, stir until smooth, then
spread over top of 1 cake. Top with second cake, then
gently press together. Pour over room temperature
ganache to serve.

Method:
1. To make ganache, place chocolate in a large
heatproof bowl. Place ______ in a saucepan and bring
Lazy day chocolate cake to a simmer over medium heat. Pour cream over
Ingredients: chocolate and stir until _______. Divide ganache
_____ unsalted butter, chopped between 2 bowls. Cover with plastic wrap. Refrigerate 1
_____________ brown sugar bowl. Stand second bowl ________.
_______ eggs 2. Preheat oven to_____°C. To make cake, grease pans
_______ sour cream, at room temperature and line with baking ______. Place butter and sugar in a
_______ vanilla extract saucepan. Cook, stirring, over medium heat for
_________ plain flour ____minutes.
________ Dutch cocoa (see top tips) 3.Remove from heat and whisk _______. Sift over flour
________ baking powder with ___________and bicarbonate of soda, then whisk
Chocolate ganache until smooth. Divide batter between pans.
_______ dark chocolate, finely chopped 4. Bake for ______ minutes. Cool cakes in pans for 5
_______ thickened cream minutes. Turn out onto a wire rack to ________.
5. Remove ganache from fridge, stir until smooth, then
______over top of 1 cake. Top with second cake, then
_______ together. Pour over _____ temperature
ganache to serve.