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Butternut recipes

Creamy butternut fettuccine with gorgonzola

20 minutes

Lentil recipes

Hearty lentil and girasoli soup

30-35 minutes

Pizza recipes

Spicy calabrian chilli & spinach pizza with exotic tomato salad

8 minutes

Beef recipes

Beef stroganoff with potato croquette bake

20 minutes

Beef recipes

Beef short rib with green goddess rice and gremolata

15 minutes

Taco recipes

Satay noodles with sticky tofu and sugar snap peas

10 minutes

Curry recipes

Hake curry with pumpkin pap and tadka

20 minutes

Italian recipes

Mushroom lasagne with burrata & pecorino

45 minutes

Afternoon tea

Chocolate tiramisu

4 hours (or overnight) setting time

Afternoon tea

Caramel crunch chuckles® tarts

30 minutes

Afternoon tea

Triple layer chocolate cake

30 minutes (baked in 2 rounds) Approx. 6 hours including ganache chilling and assembly

Triple layer chocolate cake

Serves 10 to 12

Difficulty Easy

Prep Time 1 hour (plus chilling time)

Cooking Time 30 minutes (baked in 2 rounds) Approx. 6 hours including ganache chilling and assembly

Ingredients

For the cake (this will make 3 layers, see notes to make a cake with 6 layers)

250 g Woolworths Cake Wheat Flour
55 g Woolworths Unsweetened Cocoa Powder
1 t Woolworths Baking Powder
200 g Woolworths White Sugar
110 g Woolworths Light Brown Sugar
1 generous pinch Maldon Sea Salt
2 Woolworths Free Range Large Eggs
125 ml Woolworths Canola Oil
180 ml Woolworths Sour Cream
1 t Woolworths Vanilla Paste
1 T Woolworths Espresso Instant Coffee dissolved in 250 ml boiling water

For the whipped dark chocolate ganache

4 x 100 g Lindt Excellence 70% Cocoa Dark Chocolate
400 ml Woolworths Whipping Cream

For the Milk chocolate ganache

4 x 100 g Lindt Excellence Extra Creamy Milk Chocolate
200 ml Woolworths Whipping Cream

For the Hazelnut chocolate ganache

4 x 100 g Lindt Excellence Caramelised Hazelnut Dark Chocolate
200 ml Woolworths Whipping Cream

Method

1. Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Add the white and brown sugars and whisk to combine.

2. In a separate bowl or jug, whisk together the eggs, oil, sour cream and vanilla.

3. With the mixer on low, pour the wet ingredients into the dry ingredients and mix until combined. Slowly stream in the hot coffee and beat until the batter is smooth.

4. Divide the batter between three lined 20 cm cake tins. Bake at 180 °C for 15 minutes or until a skewer comes out clean. Cool in the tins briefly, then transfer to a wire rack. *Repeat steps 1 – 4 for a second time to create 6 cake layers

5. For the whipped dark chocolate ganache: Chop the dark chocolate and place in a heatproof bowl. Heat 200 ml cream until steaming, then pour over the chocolate. Let stand 1 minute, then stir until smooth. Stir in the remaining 200 ml cold cream. Chill until firm, about 4 hours or overnight. Whip until soft peaks form just before assembling the cake.

6. For the milk chocolate and hazelnut ganaches: Repeat the process above for each ganache: heat the cream, pour over chopped chocolate, stir until smooth, and chill until set.

7. To assemble: Place one cake layer on your serving plate. Spread over the milk chocolate ganache. Add the second layer, then spread with hazelnut ganache. Repeat, alternating ganaches, until all six layers are stacked. Finish with a generous layer of whipped dark chocolate ganache on top.

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Creamy butternut fettuccine with gorgonzola

Hearty lentil and girasoli soup

Spicy calabrian chilli & spinach pizza with exotic tomato salad

Beef stroganoff with potato croquette bake

Beef short rib with green goddess rice and gremolata

Crispy tacos

Satay noodles with sticky tofu and sugar snap peas

Hake curry with pumpkin pap and tadka

Mushroom lasagne with burrata & pecorino

Chocolate tiramisu

Caramel crunch chuckles® tarts

Triple layer chocolate cake

Triple layer chocolate cake

Ingredients

Method