1. Red Velvet Cake
Ingredients:1 1/2 cups vegetable oil, 1 Tbsp vinegar, 2 eggs, 1 tsp vanilla, 2 cups powdered sugar, 1 tbsp salt, 1 cup buttermilk, 2 cups all-purpose flour, 1 tbsp unsweetened cocoa powder, 1 oz. red food coloring, 1 tbsp baking soda
Instructions:1. preheat oven to 350°F., take a round pan with non-stick spray.
2. Cut peel rounds to fit in the base of the pans. Arrange the peeled rounds in the pans and layer again with non-stick spray. Set aside.
3. In the container of your stand mixer fitted with the whisk fixing add the eggs, oil, buttermilk, vanilla, and vinegar. Mix at medium speed until combined. Put in the sugar and mix until merged properly.
4. Further put the cocoa powder, baking soda, and salt mixing on medium tempo for 35 seconds or as long as there are no lumps left in the cocoa powder.
5. Twist mixer to low and put in the red food coloring and floor. Mix it until smooth.
6. Part the batter similarly into the 3 prepared pans.
7. Oven-bake for 25-35 minutes or till a toothpick inserted in the middle comes out clean.
8. Let cool the cake for 10 minutes and then let the cookies rest on a wire rack.
9. Frost as desired.
2. Chocolate Biscuit Cake
Ingredients:225g Sticks Butter, 100g Sugar, 50g Cocoa Powder, 200g 50% Dark Chocolate(minced), 60mls Water, 800g Digestive Biscuits(any biscuits), 125g Powdered Sugar, 250mls Cream, 125mls Golden Syrup.
Instructions:1. In a small kettle melt side by side the cocoa powder, butter, water, sugar, and golden syrup.
2. In a large container break up the biscuits into chunks around 1.5cm to half an inch big. Make some smaller and some larger for texture.
3. Pour down the melted ingredients into the container with the biscuits. Using a spoon combine everything together until well mixed.
4. Compress the cake mixture into a lined 20cm removable cake pan and place it in the fridge.
5. Heat the cream over medium flame until just at boil point. Take it out from the heat and pour over the chopped dark chocolate. Put in the sugar and combine until its smooth and the chocolate has melted.
6. Pour some ganache and the cookies back into the refrigerator overnight for about 3 hours.
7. Make small slices and serve.