Cream butter and sugar, add vanilla essence and then gradually add eggs while beating the mixture light and fluffy. Sift flour, baking soda, cocoa powder, salt, color and mix gradually with the batter.

Add buttermilk and mix well. Pour it in the greased tin and bake in preheated oven 160°C for 40 min.

Mint Sugar Syrup- Heat and bring to boil one cup sugar with one cup water and mint leaves. Once the sugar has dissolved and syrup has boiled remove from flame. Filter and use. This syrup can also be kept refrigerated for further use.

Strawberry butter cream- Blend all the ingredients till the mixture is smooth, in case a bit runny, add more icing sugar.

White Frosting- In a saucepan add sugar, water, salt and vanilla essence. Let the sugar dissolve and then bring it to boil for 2 minutes

Meanwhile whip the egg whites to soft peaks and gradually add sugar syrup till the mixture thickens. As I had a bit runny icing I thickened it a bit by adding icing sugar.