Melt and Mix

The technique of melting butter and sugar together, then adding them to the flour and other dry ingredients speeds up cake-making, as it eliminates the time-consuming necessity to cream the butter and sugar. These cakes also require less beating than cakes made using the conventional method, do not overbeat. The following is the recipe of one of melt and mix cake, Double Chocolate Cake.

Ingredients:
2 cups self raising flour
2 tbsp cocoa powder
185 g unsalted butter
100 g dark chocolate, coarsely chopped
3/4 cup caster sugar
2 eggs, lightly beaten
1/2 milk.

Directions:
1. Preheat oven to moderate 180 degrees celcius. Brush a deep 20cm square cake tin with melted butter or oil. Line base with paper, grease paper. Sift flour with cocoa into large mixing bowl. Make a well in the centre.

2. Stir the butter, chocolate and sugar in a small pan over low heat until melted and well combined. Remove from heat. Combine eggs and milk in a small mixing bowl.

3. Add the butter and egg mixtures to the dry ingredients. Using a wooden spoon, stir until just combined; do not overbeat.

4. Spoon mixture into prepared tin; smooth surface. Bake for 45 minutesor until a skewer comes out clean when inserted in the centre of the cake. Turn onto wire rack to cool.

Note: Decorate cake with whipped cream and purchased chocolates or grated chocolate, if desired. Or ice with rich chocolate icing. Store in refrigerator if topped with cream, or up to four days in an airtight container.