Super Moist Chocolate Cake

Ingredients:
1 3/4 Cups Flour
2 cups sugar
1 cup good quality coco powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp vanilla essence
1/2 cup vegetable oil
1 cup milk
1 cup boiling water or coffee
2 large eggs
dash of salt

Directions:
1. Preheat oven to 160 C (it is not a typo, it is a slow bake cake)
2. beat eggs, vanilla, oil and milk
3. Sift flour, coco, baking powder and soda, salt and sugar
4. make a well in the center of the dry ingredients and add the wet ingredients. Using a hand held whip combine till no traces of flour, do not use a machine
5. Pour hot coffee all over the batter and stir. Batter will be thin.
6. Bake in prepared pans for 50-60 minutes.
7. Let the cake cool down in the pan for 10 minutes before turning over a wire rack to cool completely. This cake is best served when baked a day before.

Chocolate Ganache:
400 gms chocolate of your choice (i have various types including cadbury milk and toblerone and they all taste yummy)
200 gms heavy cream
1 TBS butter

Melt together chocolate and cream in microwave in 10 seconds interval till completely combined. Quickly add in butter and stir. Pour over cake for a glaze or refrigerate and whip to get a light fluffy texture that is excellent for piping

Super Moist Spiced Carrot Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg

1/2 teaspoon cloves powder

1/2 teaspoon ginger powder

2 cups fine white sugar
4 eggs separated
1 cup vegetable oil
4 cups grated carrots or 500 gms
3/4 cup chopped walnuts
1 tsp vanilla essence

Directions:

1. Preheat oven to 180 C and prepare two 9" pans or one 11" pan
2. Beat together sugar and egg yolks till it is pale and drops in a ribbon form
3. Add vanilla, oil and carrots and stir till well combined.
4. Sift together, flour, baking powder, cinnamon, salt and baking soda.
5. Stir dry ingredients into the wet ingredients.
6. Beat egg whites separately with 2 TBS of sugar till soft peaks form.
7. Gently fold eggs whites into the cake batter till white traces of egg whites disappear but taking care not to overmix.
8. Stir in walnuts and bake for 25-30 minutes or until a toothpick comes out clean

Cream Cheese Icing:
8oz Package cream cheese
2 cups icing sugar
2 tbs butter

Blend together butter and cream cheese. Add sugar till icing reaches a stiff and dry state. Refrigerate icing a little bit to get a spreadable consistency or pour as is to get a dripping affect and then refrigerate (like i did in the picture).