Ingredients
1/4c  cocoa powder - I use Hershey ( 21 g )
2/3c  hot water – DIVIDED (76g)
3/4c  plus 2Tb all-purpose flour ( 90g + 2 Tb)
1c  granulated sugar (198g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1/4c plus 2Tb vegetable oil  (44g + 2 Tb)
1  large egg
2 tsp vanilla
( This  recipe makes 1 x 8" x 1 1/2"  layer )    (= 1  x 20cm x 35cm layer)

• Grease round micro-proof dish ( 7’x 2” or 8” x1 ½”  ) and line with plastic wrap. (I use a round glass dish but a square casserole dish works too - you can always cut a circle out of it afterwards if you  want!)
• In small bowl mix cocoa with 1/3c  hot water, stir to combine, then microwave for 40-50 seconds till slightly thickened
• In medium bowl, mix dry ingredients (flour, sugar, baking soda, baking powder,  salt)
• Add oil, remaining 1/3c hot water, egg and vanilla to chocolate mixture, mix together,  then stir into flour mixture. Mix till well blended
• Pour batter into prepared pan
• Microwave in high for 5-6 minutes until cake begins to pull away from sides. Some moist spots might remain but will disappear as cake cools.
• Let stand at least 5 minutes. Invert onto serving plate. Let cool completely
• Frost with your favorite  buttercream, and enjoy!


• TIP : When the cake is cold, you can chill it in the fridge for  at least 30 minutes  and then carefully slice the cake layer in half horizontally to make 2 x 3/4"  layers, or simply make another layer for a  traditional 2-layer cake.
• TIP: A single layer cake is quite spectacular filled with whipped cream and raspberries and decorated with chocolate buttercream, a chocolate sail and fresh raspberries.

1 1/4 c unbleached flour
3/4tsp salt
3/4c shortening
3/8 c ( 6 fl oz) cold water

1. Put the flour and salt into a bowl.
2. sing a pastry cutter blend the shortening into the flour till it resembles breadcrumbs.
3. Stir in the cold water and pull the mixture together till it clumps.
4. Turn out onto a floured board and  lightly  form into a ball. Divide into 2 pieces, and flatten each into 4' circle.  The pastry can be used  straight away or frozen.

Immediate Use:  Roll the pastry till it is the desired thickness. Bake as directed
To Freeze: Put pastry circle in a freezer bag, exclude as much air as possible and then freeze ( defrost before using.) 
( pictured is Apple Cranberry Pie)

6 egg  yolks
1/2c  fresh lemon juice
3/4c granulated sugar
1/2c butter
finely grated rind of 1  large lemon

Whisk the  egg yolks and lemon juice together in a non-stick saucepan adding the sugar once the egg yolks and lemon juice are combined. Stir in grated lemon rind.
Cook over a medium heat stirring all the time till the mixture thickens and coats the back of a wooden spoon. Remove from heat.
 Cut the butter into 1/2"  cubes and add to  the hot mixture, stirring till dissolved.
Strain the mixture through a fine sieve into a measuring jug.
Fill hot 1/2 or 1/4 pt canning jars with the lemon mixture, and seal immediately.
Makes approximately 1 1/2 c
Allow the jars to cool, and then store in the fridge.  The lemon curd will  solidify as the jars cool,  and the lids will 'pop' indicating the lid has sealed.

HI-HAT CUPCAKES
(makes 12 )
Cupcake
3oz semi-sweet chocolate ( 60% cacao or more)
½ c unsalted butter ( room temperature)
1 ¼ c  granulated sugar
2 large eggs
1 tsp vanilla extract
½ c sour cream
½ c cold water
1c unbleached flour
½ tsp baking soda
 ½ tsp baking powder
¼ tsp salt

 Marshmallow
2 envelopes ( Knox) unflavored gelatin ( 2 tsp per packet)
1 Tb cold water
1c Boing water
 2c granulated sugar
 1 tsp vanilla

Chocolate shell
2c semisweet chocolate chips
2 Tb coconut oil ( melted)
 
To make:
Cake:
Carefully soften chocolate in heatproof bowl in microwave. Stir till melted and smooth . cooll slightly.
Sift flour, salt, baking soda, salt and baking powder together
Beat butter and sugar together till creamy.
Add the eggs and beat well. Add the melted chocolate and vanilla and mix well. Mix in the sour cream
 Add the flour mixture and water and blend well.
Line 12 muffin cups with liners and fill each almost to the top with batter ( about 1/3 c)
Preheat oven to 350F and bake cupcakes till  tops are firm and a toothpick inserted in the center comes out pretty clean – about 25 minutes.
Cool the cupcakes on a wire rack
Marshmallow topping
Soften gelatin in cold water,  then add boiling water and stir till gelatins is dissolved. Put sugar and gelatin mixture in bowl of stand mixer and whisk until soft peaks form
 Add vanilla and beat till incorporated and  mixture  holds  its shape
Put into piping bag with ½ inch plain round tip
 Swirl marshmallow into a cone on top of each cupcake .
Put in fridge while you make the chocolate shell.
Chocolate shell
Soften chocolate chips carefully in microwave and stir till completely melted and smooth. Stir in coconut oil
Dip each cupcake - marshmallow first - into the chocolate... shake lightly to remove excess and  place on a tray to set. ( Can  also be firmed up  quickly in the fridge)

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Mmm   …   indulge!!!!