For red velvet cake

2 cups sugar
cup vegetable oil
2 eggs,
1/2 cup buttermilk,
2 teaspoons vanilla
2 tbspns red food coloring
cup hot water
1 teaspoon white vinegar
2 cups maida
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 Tablespoons unsweetened cocoa powder
Method
1. In a large bowl mix together sugar and oil until well combined.
2. Beat in eggs until mixture is uniform in color.
3. Add in buttermilk, vanilla extract and food coloring.
4. Mix until well combined.
5. Mix in hot water and distilled vinegar.
6. Add flour.
7. Mix together baking soda, baking powder, salt and add to bowl.
8. Add in cocoa powder.
9. Mix to combine all ingredients.
10. When mixing stir in lightly in one direction only.
11. Bake at 1700C for 30 mins.
Cool the cake before icing.
Recipe for cream cheese
200 gms cream cheese
200 gms of condensed milk,
4 tbsp unsalted white butter
Mix together on double boiler and beat slightly.
Cool it well and then apply cream cheese

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Butter cream frosting
3 cups icing sugar- use any store bought icing sugar
1/3 cup butter softened
1 teaspoons vanilla
1 to 2 tablespoons chilled milk
Steps
1. In medium bowl, mix icing sugar and butter with electric mixer on low speed. Stir in
vanilla and milk.
2. Gradually beat to make frosting smooth and spreadable. If frosting is too thick, beat
in more milk, a few drops at a time. If frosting becomes too thin, beat in a small
amount of powdered sugar.
Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake or 12
cupcakes.

Chocolate butter cream frosting

3 cups icing sugar- use any store bought icing sugar
1/3 cup butter softened
1 teaspoons vanilla
1 to 2 tablespoons chilled milk
1 cup unsweetened cocoa powder-Hersheys is good
tsp of espresso coffee (make black coffee)
Steps
1. In medium bowl, mix icing sugar and butter, cocoa powder with electric mixer on low
speed. Stir in vanilla and milk and espresso.
2. Gradually beat to make frosting smooth and spreadable. If frosting is too thick, beat
in more milk, a few drops at a time. If frosting becomes too thin, beat in a small
amount of powdered sugar.
Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake or 12
cupcakes.
Death by Chocolate cake
Ingredients for cake
3 cups of self raising flour
1 teaspoon soda bicarbonate
A pinch of salt
1 &1/4 cup of sugar
180gms of butter
1&1/2 cups of milk
3 eggs
100gms of melted cooking chocolate
Ingredients for chocolate cream frosting
60 gms of butter
100 gms of dark cooking chocolate
250 gms of icing sugar
Ingredients for white Chocolate ganache
cup of cream
300gm white cooking chocolate
Method of preparation
For cake:
1. Sift together soda bicarb, flour and salt into a large bowl.
2. Stir in sugar and then add the butter.
3. Add eggs, milk and melted chocolate and beat using a mixer at low speed.
4. Divide into 2 portions and pour into 2 prepared cake tins.
5. Bake in oven at 160 degrees for 1 hour.
For chocolate cream frosting:
1. Melt the chocolate and butter over slow heat.
2. Add the icing sugar with a few teaspoons of milk and beat until smooth.
For ganache:
1. Boil the cream in a small pan and then pour it over
chocolate.
2. Keep stirring until chocolate melts.
3. Cover and refrigerate until the mixture is
spreadable.
Assembling the cake:
1. When both cakes are cool, layer with chocolate cream frosting
2. Cover the cake with white chocolate ganache.
(Hint: Prepare Ganache and frosting a day ahead)