Ayeshaji's chocolate cake topping

1 tbsp Butter
2 Egg Yolks
1 cup Icing Sugar
1 tsp Vanilla Essence
1/2 cup Coco Powder
Milk

• Melt the butter, and cool slightly before whipping in the egg yolks.
  

• Add the icing sugar, coco, and vanilla essence, mixing well.

• Slowly add milk, until desired consistency is achieved.

This topping may be cooked as well. The recipe will remain the same, except, instead of a bowl, it will be mixed in a sauce pan over a low flame.

Ayeshaji's amazing cake soak =D

• 1 cup Honey
• 1 cup hot Water
• 1 tsp Coffee [instant]
• 1 tsp Brown Sugar

Mix all the ingredients together. Use this to drizzle on a cake before icing, dabbing with a pastry brush or spoon. It permeates the cake, making it very soft and moist!

Ayeshaji's "home made Kitchen Cuisine cupcake brownie" Chocolate Cake!

1 3/4 cups plain white flour

1 1/2 tsp Baking Soda OR 3 level tsp Baking Powder

1 3/4 cups finely ground white sugar

2/3 cups sifted coco powder

2 eggs

1/2 cups oil

3 tbsp yogurt mixed in 1 cup water

1 tsp Vanilla Essence

• Sieve together the first two ingredients, atleast four times, to ensure even mixing and aeration.

• In a bowl, whisk together the rest of the ingredients until well combined.

• Add the flour mixture to the wet ingredients, mixing well.

• Pour into a greased cake tin, which should be 2/3 full.
  

• Bake in an over preheated to 180-190 C, for about 30 minutes, or until tooth pick inserted into the center comes out clean.

• Let sit in the pan for at least 20 minutes, to cool, other wise the cake will break while turning out.

• To serve: Brush with "Ayeshaji's amazing cake soak =D" [if making a sandwich cake, you can brush the insides too], and top with "Ayeshaji's chocolate cake topping". For a sandwich cake, you can put whipped cream in between the layers.