Pink Lady Chocolate Cake - Happy 68th Birthday Papa

Ingredients	Methods
pink lady Cake: 60g butter, softened 70g granulated sugar 100g cake flour 35g biogreen pink lady oatmilk powder 40g sour cream 1.5 teaspoons baking powder 1/2 tsp fine salt 75g milk, 5g red yeast  powder 2 B egg whites	1. Preheat oven to 180°C. Prepare 6.5" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk. 5. Sift together flour, oatmilk powder, red yeast powder, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add sour cream and mix until combine. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Pour batter into a 6.5" prepared round pans. 8. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. 9. Cool in pan on wire rack for 10 minutes.
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 100g milk 80g coconut oil 1 tsp vanilla 80g hot water	1. Preheat the oven to 180C. Prepare one 6.5″ cake pan by greasing and flouring them or lined with parchment paper. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk, vanilla extract and coconut oil to the dry ingredients and mix well. 4. Add boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 70-80 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. Slice the cake into 2 layers, set aside.
Cream Cheese buttercream 50g butter, room temp 100g cream cheese 60g icing sugar 30g sour cream	1. Beat the cream cheese, butter and icing sugar and beat on low until it is smooth. Then add sour cream and move mixer up to medium-high speed until combined.
chocolate glaze: 130g chocolate coins 40g butter 1/3 tsp coffee powder 1tsp vanilla essence Decoration: 寿字 25g white chocolate coins 1/2 tbsp red yeast powder ~physalis ~double chocolate chip	chocolate glaze: 1. In a medium microwave-safe bowl, heat the chocolate coins and butter in the microwave at few seconds, until they are fully melted. 2. While still got, add the coffee powder and vanilla and stir by spoon until frosting is well combined and fluffier.
Assembly 1. Place one chocolate cake layer on cake stand and cover in buttercream frosting. Place pink lady cake layer and add buttercream for frosting. 2. Place last chocolate cake layer on top and frost the outside of the cake, chill for 1 hr. 3. Spread chocolate glaze around the cake. Decorate as desired.