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RED CHOCOLATE GLAZE CAKE

RED CHOCOLATE GLAZE CAKE RECIPE 
Ingredients
Plain Flour 250g
6 Medium Free-Range Eggs
Granulated Sugar 200g
Butter 250g
1½ tsp baking powder
1 tsp bicarbonate soda
1 tbsp red food coloring gel
3 tsp cocoa
1½ tsp vanilla extract
1 tsp lecithin or 1 shot brandy/rum; for preserving (not necessary depending on the length of time the cake will be kept for)

Preparing the cake
·         Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes and at most 1 hour.
·         Rub all the sides/edges of the cake pan with butter, to ensure that the cake does not stick to it as this will cause the cake to break. You may also sprinkle some flour slightly into the pan to aid the greasing in preventing the cake from breaking.
·     Mix the red gel coloring with the cocoa and add to the creamed butter then mix. 
·         Turn on the oven to 150̊ C and leave to heat while you whisk all the eggs together till it’s completely smooth.
·         Add the whisked egg to the creamed butter and sugar and mix again using a mixer till it is soft.
·         Add the vanilla extract to the mix (you may use other flavours) and add the rum/brandy if you wish to keep the cake for some time. If it is Lecithin you want to use, wait and add it at the next phase to the baking powder and flour as it is in a powdery form (carefully mix it well)
·         Add baking powder to the flour which has been sieved using a sieve or sifter. Afterwards, add the bc soda to it, then add the mix in bits to the ingredients above (creamed butter) till it is completely incorporated and smooth.
·         Next, pour the cake mix into the pan and level it using a cake leveler (I use Wilton’s cake leveler). Or you may shake and drop the pan till it looks quite levelled. After this, place the cake on a rack in the oven to bake. It takes 1½ or 2hours to bake a proper cake (SOGGY CAKES ARE NOT MY THING)
·         After this time, gently dip a knife into the center of the cake to check if it is done/well baked. If the knife comes out clean, then it is. Bring the cake out of the oven and drive a knife around the edges of the cake to ensure the cake is not stuck to the pan.
·          After few minutes, turn the pan upside down onto a clean surface to bring out the cake neatly. Leave to cool.

BUTTERCREAM ICING RECIPE
Ingredients
Softened Butter 300g
Icing Sugar 500g
Half cup Milk
Food Coloring
Vanilla

Preparing the Icing
·         Place the butter in a bowl and add icing sugar to it in bits. Beat the mix step by step until it’s completely smooth.
·         Add 2 tbsp of milk to the mix and beat until completely smooth. Separate the mix into two.
·        Add 2 drops of vanilla and red coloring to the icing and mix till it is well blended. After you are done mixing, refrigerate the icing for about 2 hours to  
·         Using a cake divider slicer; cut across the middle of the cake and toward its edges; forming two layers of cake.
·         Then spread icing in the middle of the cake and smoothen it by holding the edge of the spatula upright against the icing and sweeping round the top of the second layer of the cake, without taking the spatula off the icings surface.
·         After you are done spreading the icing across the second layer, carefully place the first layer of the cake on top of the second layer such that it forms a whole cake back again.
·        And your cake is ready to be served...I think it's best if you refrigerate it before serving... :)
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