INGREDIENTS
CHOCOLATE CAKE
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) water

CHOCOLATE FROSTING
1 1/4 cups (280g) butter
1 1/4 cups (237g) shortening
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (114g) natural unsweetened cocoa powder (I used Hershey’s Special Dark)
4-5 tbsp (60-75ml) water/milk
CHOCOLATE GANACHE
6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream
Sprinkles

INSTRUCTIONS
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make frosting while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
9. Add vanilla and half of the water or milk and mix until smooth.
10. Add another 5 cups (575g) of powdered sugar and mix until smooth.
11. Add cocoa and mix until smooth.
12. Add remaining water or milk until the frosting is the right consistency.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
15. Add second layer of cake and add another cup of frosting on top in an even layer.
16. Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
17. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
18. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
20. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
21. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

Credit: Food Recipes W

Ingredients

1 cup all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 tsp baking powder
3 /4 tsp baking soda
1/2 tsp coarse salt
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
2 tsp vanilla extract
1/2 cup boiling water

Frosting

1 cup milk chocolate chips
1/2 cup sour cream
1 tsp vanilla extract

Procedure

Preheat over 350 F*. Line 8×8 inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.

Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in bowl of stand mixer.

Add in egg, milk, oil, and vanilla. Mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.

Add in boiling water and gently stir-batter will be very thin.

Pour batter into prepared dish. Bake for 35-40 minutes or until an inserted toothpick is removed clean.

While cake is cooling, make the frosting.

In a medium microwave – safe bowl. Heat the chocolate chips in the microwave at 50% power 30-seconds increments. Stirring after each heating, until they are fully melted.

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffer.

Spread over cooled cake. Serve and share.

Credit: Foodbook Recipes

Beef -1 kg
Onion -5
Tomato -2
Green chilli – 4
Ginger – 1 piece
Garlic -1
Curry leaves
Chilli pwdr-1 tsp
Coriander pwdr -2 tsp
Turmeric pwdr -1/4 tsp
Garam/meat masala -1/2 tsp
Salt 3/4 tsp
Oil -2 tsp
Water -200ml

For gravy
Scrapped Coconut – 3-4 tsp
Fennel seed -1pinch
Shallot ( small onion )4 -5
Garlic -2 cloves
Curry leaves
Water..

Credit: Mumtas Muntu
Full video link

Ingredients : 

200 grams butter
150 grams sugar 
3 eggs 
160 grams cake flour 
1/2 tsp baking powder 
25 grams milk 
1/2 tsp vanilla essence .

Method : 
1. Sift flour and baking powder , set aside 
2. In another bowl , mix butter and sugar . Mix for 12-15 mins properly . 
3. Add eggs one by one and mix 
4. Add flour spoon by spoon and mix 
5. Add milk and vanilla and mix again for 3- 5 minutes .
6. Grease tin , and bake in a preheated over at 160 degrees celcius for 55 – 60 minutes . 
7. Check with a toothpick if properly baked or not . 

DON’T FORGET TO SHARE!

Credit: Foodbook Recipes

Ingredients
1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla extract

Directions
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Credit: Taste of Home

Ingredients 
Makes about 18 servings

Brownie Layers*
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts*
2 cups (300g) hazelnuts, whole, divided
Meringue Layers*
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling*
7 oz (200g) semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting*
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze*
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating*
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts

Directions

Prepare brownie layers. Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three 8 inch (20cm) round baking pans. Line the pans with parchment paper. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes. Let the brownies cool completely. Toast the hazelnuts. Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes. Rub the nuts to remove as much skin as possible. Let them cool completely. Prepare the meringue layers. Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles. Take ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside. Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture. Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. Following the drawn circles, pipe two disks of batter in a spiral. Bake the meringue disks for 1 hour and 30 minutes. Let them cool completely. Prepare chocolate ganache for filling. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and let it cool. Prepare Nutella frosting. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes. Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine. Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips. Cake assembly. On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting. Add the second brownie layer. Spread a bit less than 1/3 nutella frosting. Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer. Spread remaining nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes. Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces. Press the chopped hazelnuts onto the sides of the cake. Refrigerate for another 30 minutes Prepare chocolate glaze. Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan, placed in a baking sheet. Pour glaze to cover the top and edges. Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice. Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.

Credit: Home Cooking Adventure

Ingredients
CAKE
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
2 teaspoons vanilla
1 cup milk
FROSTING
1/2 cup Land O Lakes® Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Decorator sprinkles, if desired

How to make
STEP 1
Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
STEP 2
Combine flour, baking powder and salt in bowl. Set aside.
STEP 3
Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
STEP 4
Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely.
STEP 5
Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.

Credit: Land O’Lakes

Ingredients
1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.
In a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.
Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, and mix for another few seconds.
Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes or until tops of the cakes are golden and spring back when pressed very lightly or a cake tester or skewer inserted into the center of the cake comes out clean.
Allow cakes to cool in their pans for 10 minutes. Turn them out onto wire racks to finish cooling completley. Frost with chocolate frosting.

Credit: King Ideas

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
3/4 cups granulated sugar
3/4 cups packed brown sugar
3 eggs
3/4 cups vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans

Icing:
1 8 oz (250g) package cream cheese softened
1/4 cup butter softened
1/2 teaspoon vanilla
1 cup icing sugar

METHOD
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350?F (180?C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)

Credit: Canadian Living

Ingredients
Flour
Fish spice/any of ur choicr
Eggs
Milk

Method
Rub fish with flour then spice dip in eggs lastly milk.fry in hot oil then u have ur fish

Via: Nthabee Maokaneng