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.

Cupcakes!

Ingredients

• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 cup milk

• 1 teaspoon vanilla
  

• 2 large eggs

Easy Cupcake Recipe Directions

• Preheat oven to 350 degrees. Line cupcake pans with paper liners.

• Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

• Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

• Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

• Cool 5 minutes in pans then remove and place on wire racks to cool completely.

• Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Edit:

To make it even easier, blend all the wet ingredients with the sugar in a blender. Sieve together all dry ingredients. Mix the two in a bowl and get baking! =D

Chocolate glaze: Pirated version

I use this recipe because white butter is usually not available at my place, but cream always is!

1 packet [250 ml] cream
3 tablespoons [or more] coco powder
3 tablespoons [or according to taste] sugar

1. Pour cream into a nonstick sauce pan over a medium flame. Stir over heat with a wooden spoon.

2. Add the coco powder, stirring until well mixed.

3. Add the sugar, mixing until dissolved.

4. Cook, constantly stirring, until the sauce thickens and darkens. It will start to become slightly slippery, leaving the sides of the pan.

5. Pour out, or over cake, to glaze.

Tooba Baji's Chocolate Glaze

This chocolate glaze has no specific measurements for the ingredients, because I never saw Tooba Baji measure anything.

This is how it goes:

Place some white butter in a nonstick sauce pan over a medium flame on the stove. Without letting it melt, throw in some coco powder and sugar, mixing well with a wooden spoon. Cook until it forms a thick glaze. You can regulate the amount of sugar by adding it in small quantities and tasting between additions.

Gianna's Chocolate Whipped Cream Cake

I got this recipe from the "Country Living" website, and have made it twice so far.

1 and 3/4 cups flour
2 and 1/4 cups granulated sugar
3/4 cups coco powder
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/2 cup oil
1 cup milk
2 large eggs
1 teaspoon vanilla essence

1. Bring a small saucepan of water to a boil and maintain.

2. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, baking powder, and baking soda in a large bowl. [Sift all of these except sugar, together, beforehand]

3. Beat in the oil, milk, eggs, vanilla using a mixer set on medium speed for 2 minutes.

4. Reduce mixer speed to low and add 1 cup of the boiling water.

5. Divide the batter between two greased and floured pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes.

6. Cool the cakes in pans on a wire rack for 10 minutes.

7. Un-mold the cakes and return to the wire rack until completely cool.

Whipped Cream Filling and Topping:

Whip cooled cream until stiff. Add powdered sugar, mixing well. Also add about two tablespoons of coco powder.

Use this to sandwich the two cakes. Also spread this on the top and sides of the cake. You can create a design using a fork on this cream. You can also decorate with chocolate chips or sprinkles.