From the kitchen

I’m all about the cake, ’bout the cake…

90th-cake

So no sewing for me this weekend, I stepped away from the Janome and up to the Kitchen Aid for a special birthday! My Father’s sister Aunty Eileen reached the magnificent milestone (oh how Dad would have enjoyed the party), and provided a marvelous excuse for the extended family to get together without the stress of a wedding or the sadness of a funeral, huzzah!.

I dont know about you but this is the first 90th birthday party I’ve been to, and not only was I in charge of the cake, the party was in our front garden. So naturally I’m throwing soil and petunias into hanging baskets like a crazy gal on Sunday morning trying to make everything look pretty. My back still hurts, apparently some people find gardening quite relaxing…..??? Give me a wooden spoon/sewing machine/glass of wine any day thanks.

Given what is happening in the world today , any excuse for something to make the day a bit brighter is a good thing. I thought I’d share my (ok and Martha Stewart’s) go to chocolate cake recipe, perfect for birthdays, high days, very especially low days…..anytime you need a delicious moist cake that is super easy to make (one bowl people!!!) and can be decorated as simply or not as desired.

One Bowl Chocolate Cake (adapted from Martha Stewart)

Preheat oven to 350 F/180 C

375 gr/ 2 1/2 cups plain flour

1 cup dark rich cocoa powder

450 gr/2 cups sugar (I keep a vanilla bean in my sugar jar)

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

3 large eggs

1 1/4 cups whole milk

1/2 cup vege oil (I use canola)

1 tsp vanilla extract

1 1/4 cups warm water

Now its very complicated. Put everything in the bowl of your mixer (or a large mixing bowl if you are doing it by hand) and using the paddle attachment, beat together for approx 2 minutes until it is well mixed. If you are using a wooden spoon give it an extra minute or two. Yes, that really is it.

Pour into two 8 inch cake pans, well greased & lined with balking paper and bake for approx 20-25 minutes until a sharp knife poked into the middle comes out clean.

Cool, and either sandwich with buttercream or fill with whipped cream and berries (raspberries for the win!) and glaze with a simple icing made with icing (powdered) sugar, cocoa, a small knob of butter for shine & warm water until it is pouring consistency.

I filled my cake with raspberry buttercream, and covered with vanilla fondant and pink fondant flowers, simple, but very pretty. The birthday girl liked it anyway.

What we need right now, cake and kindness ………..and chocolate obviously.

Kristina xxx

blackboard

 

 

 

 

4 thoughts on “I’m all about the cake, ’bout the cake…

  1. Thank you for the recipe reminder. Need more cake. What do the gamers say, the cake is a lie? Noooooooooo. Cake don’t lie.
    And given my experience in baking, ‘balking paper’ is really what that stuff is. And this from a woman who traces all her patterns before she alters them. Don’t edit that out, it’s true!

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  2. One bowl! thats my kind of receipe. I will try this receipe for baking day at work. Can you recommend a very simple one ingredient filling…. more icing perhaps or would whipped cream work?

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    1. Whipped cream would work, especially if you spread a layer of jam before the cream, yum! Actually it’s so moist it also works as a single layer cake, with a nice layer of icing on top☺

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