WOMENS WEEKLY QUICK MIX CHOCOLATE CAKE RECIPES

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 22cm cake tin.
• Beat butter and sugars until pale and fluffy. Add eggs, one at a time, and beat until just combined. Add mashed banana and vanilla and mix until combined.
• Sift together flour, bicarbonate and salt together. Stir through with milk until well combined and mixture attains a dropping consistency.
• Spoon cake batter into prepared cake tin and smooth the top. Bake 40 mins or until well risen and coming away from the sides of the tin. Test with a skewer; the skewer should come out clean.
• Remove cake from oven and stand 5 minutes in the tin before turning it onto a wire rack to cool.
• Dust with icing sugar and then serve.

Steps:

• Position oven shelves; preheat oven to 180°C. Grease two deep 20cm-round cake pans.
• In a large bowl, beat eggs with electric mixer until thick and foamy. Gradually add sugar, about a tablespoonful at a time, beating until sugar is dissolved between additions. Total beating time should be about 10 minutes.
• Sift flour and cornflour together three times onto paper.
• Sift flour mixture over egg mixture. Then, using one hand like a rake, quickly and lightly fold and pull flour mixture through egg mixture, using the side of your hand as a scraper to make sure all the ingredients are combined.
• Pour combined butter and the water down side of bowl; using one hand, fold through egg mixture. Pour mixture evenly into prepared pans, using metal spatula, spread mixture to edges of pans.
• Bake sponges about 25 minutes. As soon as sponges are baked, turn onto wire racks covered with baking paper; turn top-side up to cool.
• Place one sponge on serving plate, spread with lemon butter and whipped cream. Top with remaining cake, dust with sifted icing sugar.