Chocolate Chocolatey Cake

Chocolate Cake
125 butter, softened
3 eggs
2 cups sugar
2 cups flour, sifted
3/4 cups cocoa powder, sifted
2 tsp baking soda
2 tsp vanilla essence
1 cup lite sour cream
1 cup strong black coffee
1/2 tsp salt

Method
1. Preheat oven at 170˚C
2. Place all ingredient into a large mixing bowl.
3. Beat them until smooth
4. Pour into a round or square baking tray
5. Bake for 60-75 minutes or until springy when touch.


Chocolate Mousse Filling
1/4 cup cream
100g dark chocolate,chopped
1/2 cup extra cream, whipped

Method
1.Melt cream and chocolate in a saucepan over heat.
2. Allow it to cool slightly
3. Fold in whipped cream.
4. Cover and chill in refrigerator for 30 minutes
5. Allow cake to cool, then cut into half horizontally.
6. Spread mousse in between the two layers.

Chocolate Ganache Icing
1/2 cup cream
200g dark chocolate, chopped

Method
1. Place cream in saucepan
2. Bring it to boil.
3. Remove heat, cool slighty.
4. Add chocolate, stir until melt.
5. Ler it cool until thickens.
6. Spread over cake.

* Dust icing sugar on top if you wish

Blueberry Cheesecake

Base
200g shortbread ,crushed
1/4 cup sugar
100g butter, melted

Cheese Filling
500g cream cheese
1/2 cup sugar
1 lemon, juiced
1tbsp gelatine
1/2 cup boiling water
300ml cream
1 cup blueberries (frozen/fresh)

Method
1. Crush shortbread in a food processor.
2. Mix sugar and butter to crushed shortbread.
3. Spread over a buttered cake tin.
4. Beat cream cheese, sugar and lemon juice in a big bowl until smooth.
5. Dissolved gelatine in boiling water. Add into cream cheese mixture.
6. In another large bowl, whip cream until thickens.
7. Crush blueberries.
8. Mix whipped cream,blueberries and cream cheese mixture together.
9. Pour over crumb base.
10. Freeze for at least 6 hrs or until firm.