Summer 2026/2027 is here, and the effortlessly stylish Kaia Gerber graces the cover of Slim Magazine as our stunning cover star of the season! Inside, discover the latest celebrity fashion trends, delicious summer recipes, handcrafted cocktails, exclusive paparazzi snapshots, stylish home inspiration, health and wellness tips, weight-loss advice, and exciting prizes to be won. Step into summer with style, health and inspiration, only in Slim Magazine!
CHOCOLATE CAKE
INGREDIENTS SERVES 10 2 eggs 150ml buttermilk 125g plain (all-purpose) flour 40g potato flour 1⁄2 teaspoon baking powder 1⁄8 teaspoon bicarbonate of soda (baking soda) 65g unsweetened cocoa powder 1⁄4 teaspoon salt 280g caster (superfine) sugar 110g unsalted butter, cut into 3cm cubes, softened 1 1⁄4 cups chocolate mousse, for filling raspberries, to serve icing (confectioners’) sugar, for dusting
METHOD
1. Preheat the oven to 180°C.
2. Grease two 20cm round sponge cake tins and line the bases and sides with baking paper.
3. Put the eggs and buttermilk in a bowl and whisk together until well combined. Set aside until needed.
4. Sift the plain flour, potato flour, baking powder, bicarbonate of soda, cocoa powder and salt into the bowl of an electric mixer fitted with a paddle attachment.
5. Add the sugar and butter and mix on low speed for about 1 minute, or until the butter is incorporated.
6. Increase the speed to medium and add the buttermilk mixture in three batches, mixing for about 30 seconds between each batch and scraping down the sides of the bowl after each addition.
7. Divide the mixture evenly between the two prepared cake tins.
8. Bake for 20–25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
9. Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
10. Decorate with raspberries and dust with icing sugar to serve.
NOTE: You can make crumbs from one of these cakes to use in the chocolate mousse tarts. Cut one cooled cake into 3cm pieces and place on a baking tray. Bake at 150°C for about 30 minutes, or until dry. Process a little at a time to form coarse crumbs, return to the tray and bake for a further 30 minutes, or until dry. Pulse again in a food processor, then cool completely and store in an airtight container for up to 5 days.
63 Slim-magazine.com.au