STEPS
CHRISTMAS TREATS
Mini chocolate fudge cakes (^) Chocolate fudge cake
COOK’S TIP
Swap boysenberry for your
favourite fruit jam. Or use
a chocolate hazelnut spread.
MINI CHOCOLATE FUDGE
CAKES WITH BOYSENBERRY
CREAM CHEESE FROSTING
Preparation time 35 mins
Cooking time 25 mins
Makes 6
Cooking oil spray, to grease
170g unsalted butter, chopped
170g dark chocolate,
finely chopped
¼ cup CSR caster sugar
¼ cup boysenberry jam,
plus extra to serve
2 free-range eggs
1 cup plain flour
½ tsp baking powder
Icing sugar, to dust
Boysenberry cream cheese frosting
250g block cream cheese,
chopped, softened
2 Tbsp icing sugar mixture
1 Tbsp milk
1 Tbsp boysenberry jam
STEP 1 Preheat oven to 160ºC fan-
forced (180ºC conventional). Grease
a 6-hole festive cakelet pan with
cooking oil. Put it on an oven tray.
STEP 2 Put butter, chocolate and
sugar in a large bowl. Set over
a saucepan of simmering water
and stir occasionally until butter
and chocolate have melted.
Set aside for 10 minutes.
STEP 3 Using a hand whisk,
stir in jam then whisk in eggs,
until just combined.
STEP 4 Sift in flour and
baking powder, stir again until
combined, still using whisk.
STEP 5 Spoon^1 / 3 cup of mixture
into each hole. Bake for 25 minutes.
Centre will still be slightly fudgy.
Set aside in pan for 10 minutes
and then turn out onto a wire rack
to cool completely. Trim bases to
level, then cut in half horizontally.
STEP 6 Meanwhile, to make
boysenberry cream cheese frosting,
put cream cheese and icing sugar
mixture into a large bowl and beat
with electric hand beaters on low
until smooth. Add the milk and
beat until incorporated. Increase
to high speed and beat again for 2
minutes until light and fluffy. Add
jam and swirl to create a marbled
effect. Spoon into a piping bag
fitted with a 1cm star nozzle.
STEP 7 Pipe mixture onto the
cut side of bases, then sandwich
with tops. Drizzle with extra jam.
Dust with icing sugar. Serve.
CHOCOLATE FUDGE CAKE
To make a Chocolate fudge cake,
follow Steps 1-4 of Mini chocolate
fudge cakes to make 2 quantities of
batter, greasing and lining two 20cm
round cake tins. Bake for 45 minutes
or until cooked when tested with a
skewer. Once cool, make 2 times
the quantity of boysenberry cream
cheese frosting. Put the frosting
into a piping bag fitted with a 1cm
star nozzle and pipe peaks to cover
the top of one of the cakes. Top
with remaining cake. Spoon over
chocolate ganache and top with
strawberries, raspberries, blueberries
and cherries. Dust with icing sugar.
STEP 2 STEP 4 STEP 5
Photography Andre Martin and Omid Daghighi; styling Annette Forrest; food preparation Elle Vernon and Kayla Cameron
42 BHG DECEMBER 2017