Chocolate Mud Cake

4 Eggs
2 cups Castor sugar
1 1/4 cups All-purpose flour
1 cup Self-raising flour
1/2 cup Cocoa powder
1/2 tsp Bicarbonate soda
1 cup Buttermilk
1 tsp Vanilla essence
Pinch of salt
300g Butter, melted
300g Dark semi-sweet chocolate, finely chopped
White chocolate shavings

1) Preheat oven to 150°C. Grease 23cm round baking pan with a melted butter. Line base and sides with greaseproof paper.
2) Mix eggs, buttermilk, vanilla essence & salt. Leave aside.
3) In a large mixing bowl, add sugar, flours, cocoa powder and bicarbonate soda. Make a well in the centre, add in egg/buttermilk mixture and fold. Mix well.
4) Add butter and chocolate. Mix well. Pour batter into the prepared pan. Smooth the surface. 
5) Bake for 2-2 1/4 hours or until skewer comes out clean, then turn on a wire slightly.

Chocolate Icing
200g Dark semi-sweet chocolate, chopped.
1/3 cup Cream

1) Combine chocolate and cream in a small pan. Using double-boiling method, stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool it slightly.
2) To assemble, using a serrated-edged knife, cut the dome of the cake. Turn the cake upside down and stand it on a wire rack. Pour icinf completely over the cake.

Recipe courtesy of Mrs. Zarina Thomas

Kek Lapis Aiskrim (Ice-cream Layered Cake)

4 Egg whites
20 Egg yolks
250g Caster sugar
300g Butter, melted
100g HongKong flour
1 tsp Baking powder
1 tbsp Ovalette
1 tbsp Vanilla ice-cream powder
1/2 tsp Vanilla essence
1 tbsp Chocolate ice-cream powder
1 tsp Chocolate emulco
1 tbsp Strawberry ice-cream powder
1 tsp Strawberry emulco

1) Preheat oven to 180°C. Select grill function. Line the base of 6x9 inch baking pan with greaseproof paper.
2) Sift flour and baking powder. Set aside.
3) Using an electric mixer, beat egg whites till foamy. Add sugar a little bit at a time. Whisk until light and fluffy.
4) Add ovalette. Combined well. Add egg yolks one at a time. Beat until well-combined and soft peak is formed. Finally, add butter. Mix well. Then, add flour and combined well.
5) Divide the batter into 3 equal portion. About 350g per portion. For Portion 1, add vanilla ice-cream powder and vanilla essence. Mix well. For Portion 2, add chocolate ice-cream powder and chocolate emulco. Mix well. For Portion 3, add strawberry ice-cream powder and strawberry emulco. Mix well.
6) Weigh about 90g of batter for each layer. Grill each layer one at a time with the oven door slightly opened. Each layer must be pressed gently and brushed with melted butter before adding another batter to grill. Each grill takes about 4-5 minutes.
7) Complete each portion before moving on to another, i.e. grilled the vanilla portion first before adding the chocolate portion.
8) For the last layer, change the oven function to baking. Tent the baking pan with aluminium foil. Bake for 15-20 minutes. Remove the foil at the last 5 minutes of baking.

Recipe courtesy of Sofie Jat

Sugee Cake

125g Self-raising flour
125g Semolina flour
250g Butter, softened
220g Caster sugar
50g Ground almond/cashew
1 tsp Rose/Buttercream essence
1 tsp Vanilla extract
1/2 tsp Baking powder
6 egg yolks
5 egg whites
1/3 evaporated milk, cold
Sliced almonds (optional)

1) Preheat oven to 150°C. Prepare the loaf/cake pan.
2) Mix self-raising flour, semolina flour, baking powder & ground almond/cashew.
3) Cream butter & sugar until light & fluffy. Add egg yolks one at a time, mix well after each addition. Then add milk, rose essence & vanilla extract. Mix well.
4) Fold in flour to the batter.
5) Whisk egg whites till stiff peak.
6) Fold in the batter to the egg whites.
7) Pour the mixture into the prepared loaf/cake pan.
8) Sprinkle the sliced almonds.
9) Bake for 50-60 minutes or until the skewer comes out clean.

Recipe courtesy of Rima from Bisous A Toi