Chocolate Cake

Ingredients:
For the cake:
Cocoa powder                      -50g
Dark muscovado sugar          -100g
Boiling water                          -250ml
Soft unsalted butter                -150g (some for greasing)
Granulated Sugar                   -150g
All purpose flour                     -225g
Baking powder                       -1/2 tsp
Vanilla extract                         -2 tsp
Eggs                                        -2
For the frosting:
Water                                      -125ml
Dark muscovado sugar             -30g
Unsalted butter cubed              -175g
Dark chocolate finely chopped  -300g
Sandwich tins                            -2

Method:
Preheat the oven to 180°C
Butter the sides of sandwich tins
Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and sugar together, beating well until pale and fluffy
Stir the flour, baking powder  together in another bowl, and set aside for a moment.
Add the vanilla extract into the creamed butter and sugar then drop in 1 egg followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake
Divide thischocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.


Frosting:
Put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, then leave for a minute to melt before whisking till smooth and glossy.
Leave for about 1 hour, whisking now and again by which time the cakes will be cooled, and ready for the frosting.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides.Make a smooth look.
Wow!!!!!!!Hmmm.....Yummy!!!

Pinapple Cake

Ingredients:


For topping:
Unsalted butter cut in small pieces  -4 tablespoons (1/4 cup)
Light brown sugar                          -3/4 cup
Medium pineapple                          - 1 (peeled, and sliced 1/4 inch thick)
Cherries (optional)

For cake Batter:
 All purpose flour                            -1 1/2 cups
 Baking powder                              -2tsp
 Salt                                               -1/4 teaspoon
 Unsalted butter,                             -1/2 cup
 Granulated white sugar                   -1 cup (200 grams)
 Vanilla extract                               -1tsp
 Large eggs,                                   -2 (separated)
 Milk                                              -1/2 cup

Method:
 Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
 Butter (or spray with a non stick vegetable spray) a round cake pan
Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. (Continue cooking, without stirring, for a few more minutes or until bubbles  start to appear around the outside edges of the mixture)
Then remove from heat, and pour into your prepared cake pan. Arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter:
In a large bowl,whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and then beat in the vanilla extract
Add the egg yolks, one at a time, beating well after each addition.
Add the flour mixture  alternately with the milk
In a clean bowl, whisk the egg whites and add into the cake batter
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes until the top of the cake has browned and starts to pull away from the sides of the pan.
Remove from oven and place on a wire rack to cool for about 10 minutes.
Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
Serve with softly whipped cream.!!!!Yummy.....