Name: Pink velvet cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Ganache; 1/4 cup cream; 100 gram white chocolate; 90 gram butter, chopped, at room temperature; 1/2 cup caster sugar, plus 1 tablespoon extra; 2 eggs; 1 cup self-raising flour; 1 tablespoon cocoa powder; 1/2 cup milk; few drops pink food colouring; 2 plums, halved, stone removed; 1/4 cup berry liqueur, brandy or sherry; whipped cream, to serve

Ingredients

Ganache

1/4 cup cream

100 gram white chocolate

90 gram butter, chopped, at room temperature

1/2 cup caster sugar, plus 1 tablespoon extra

2 eggs

1 cup self-raising flour

1 tablespoon cocoa powder

1/2 cup milk

few drops pink food colouring

2 plums, halved, stone removed

1/4 cup berry liqueur, brandy or sherry

whipped cream, to serve

Method

1.Preheat oven to moderate, 180°C. Grease and line a square 20cm cake pan.

2.In a small bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Sift flour and cocoa together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Add colouring with last portion.

4.Spoon into prepared pan. Bake for 25 -30 minutes until cooked when tested. Cool in pan 5 minutes, turn onto a wire rack to cool completely.

5.To make Ganache; Heat cream in small saucepan on low until almost boiling. Remove from heat. Stir in chocolate until melted. Cool until spreadable.

6.Cut heart shapes from cake using a 10cm heart cutter. Spread with ganache. Set aside.

7.Preheat barbecue or char-grill on high. Sprinkle extra sugar over plums. Cook for 2-3 minutes, until tender and caramelised. Drizzle with berry liqueur. Serve cakes with plums and cream.

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Ingredients

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