Chocolate Cake
Ingredients
All Purpose Flour | 200g
Baking Soda| 1 Tsp
Salt | 1/2 Tsp
Cocoa Powder | 28g
Sugar | 200g
Boiling Water | 120g
Milk | 120g
Vegetable Oil | 120g
Vanilla Extract | 1 Tsp
White Vinegar | 1 Tbsp
Directions
• Pre-Heat Your Oven To 180*C. Line A 6" Pan With Parchment Paper.
• In Bowl Whisk Together Flour, Baking Soda, Salt, Cocoa Powder And Sieve It Twice Then Add
Sugar And Give It Mix.
• In Another Large Bowl Pour Boiling Water, Add Coffee Powder And Let It Dissolve. Then Add
Milk, Vegetable Oil, Vanilla Extract, And White Vinegar And Give It Mix.
• Gradually Add The Dry Ingredients To The Wet Ingredients. Do Not Over Mix- Mix Only Until
Well-Combined And There Are No Flour Pockets In The Batter.
• Pour The Batter Into A Prepared Cake Tin And Bake At 180*C For 30-40 Minutes Or Until A
Skewer Inserted Into The Center Of The Cake Comes Out Clean.
Red Velvet Cake
Ingredients
All Purpose Flour | 250g
Cocoa Powder | 1 Tbsp
Baking Soda| 1 Tsp
Salt | 1/2 Tsp
Sugar | 200g
Buttermilk | 240g Milk + 1 Tbsp Vinegar
Vegetable Oil/Melted Butter | 80g
Vanilla Extract | 1 Tsp
Red Gel Food Color | 2 Tbsp
White Vinegar | 1/2 Tbsp
Directions
• Preheat The Oven To 180°C. Line A 6" Pan With Parchment Paper.
• First Make The Buttermilk, In Small Bowl Pour Milk Then Add Vinegar And Leave To Sit For A
Minute, Let It Curdle.
• In Bowl Whisk Together Flour, Baking Soda, Salt, Cocoa Powder And Sieve It Twice Then Add
Sugar And Give It Mix.
• Add The Buttermilk, Vanilla, Oil, Vinegar And Red Food Dye Into The Mixing Bowl And Mix In.
• Use A Hand Whisk Briefly To Get Rid Of Any Large Lumps And Lastly Add ½ Tbsp. Vinegar And
Give It Mix.
• Pour The Batter Into A Prepared Cake Tin And Bake At 180*C For 30-40 Minutes Or Until A
Skewer Inserted Into The Center Of The Cake Comes Out Clean.
Frostings
1. Chocolate Ganache
Dark Chocolate/Milk Chocolate (Chopped) | 550g
Heavy Cream | 250g
Soften Butter | 15g
Directions
• Chop The Chocolate And Add It To A Large Heatproof Bowl. Set Aside.
• Bring Heavy Cream To A Simmer Over Low Heat, Stirring Occasionally. Just As Soon As You See
A Simmer Turn Off The Heat.
• Pour The Warm Heavy Cream Over The Chocolate And Let It Sit For 2-3 Minutes. Start
Whisking Slowly In The Middle Of The Bowl, And Continue Whisking In One Direction Until The
Mixture Is Smooth And Well Combined.
• Allow To Cool For About 10-15 Minutes Before Using On A Dessert. If You Want To Use This As
More Of A "Frosting" Allow To Cool Completely First.
2. Whipped Cream
Tropolite Heavy Cream | 240g
Vanilla Extract | 1 Tsp
Directions
• Before Getting Started, Place Your Mixing Bowl And Beaters In The Refrigerator Or Freezer For
About 10-15 Minutes To Chill. Once Chilled, Remove From The Refrigerator Or Freezer.
• In Large Mixing Bowl Using A Hand-Held Mixer, Add The Heavy Whipping Cream, Vanilla
Extract. Start Mixing On Low Speed, And Then Increase The Speed To Medium-High Until Soft Or
Stiff Peaks Form.
. Cream Cheese Frosting
Butter (Room Temperature) |115g
Cream Cheese (Room Temperature) | 224g
Powdered Sugar (Sifted) | 360g
Vanilla Extract | 1 Tsp
Directions
• Beat The Cream Cheese And Butter Together: Using An Electric Mixer, Beat The Cream Cheese
And Butter Together Until Completely Smooth, About 3 Minutes On Medium Speed. Use A
Rubber Spatula To Scrape Down The Sides Of The Mixing Bowl To Ensure That The Mixture Is
Mixed Evenly.
• Beat In Vanilla Extract And Powdered Sugar: Beat In The Vanilla Extract. With The Mixer
Running On Low Speed To Start, Slowly Add In 2 Cups Of The Powdered Sugar.
• Powdered Sugar Has Cornstarch In It That Will Thicken The Frosting As Well As Making It
Sweet. Keeping Adding More Powdered Sugar To The Frosting Until You Get Your Desired Level
Of Sweetness And Thickness.
