30 days / 30 things Day 29 & 30

Nearly there, I will finish this by the end of September which is partly why I'm doing these last two posts together.

This post is about a cookery quick fix and my favourite cake. These couldn't go more hand in hand that with this recipe. It's so easy, not even any weighing - just a bit of measuring. The recipe does use cups but it's either an excuse to treat yourself to the lovely Nigella Lawson ones or get a cheapy set from a supermarket. The results are amazing and this is a cake that my family ask for again and again ! I often do it as a birthday cake as the picture below will show, done for my son's 2nd birthday.

EASY PEASY CHOCOLATE CAKE

185g butter at room temperature cut into cubes

2 tsp vanilla extract

2 tsp baking powder

1.5 cups sugar

2 cups plain flour

1 cup cool tap water

3 eggs

2/3 cup of cocoa

Grease and line two sandwich tins, preheat the oven to 180C

Put all the ingredients into a bowl and using an electric whisk on low speed slowly combine

Increase to high speed and mix for 3 minutes until looks pale. It make look a little curdled but that's ok

Tip into the tin and bake for around 30 mins or until a skewer comes out clean

I use whipped cream and black cherry jam to sandwich this together and then use the icing below (from Nigella's custard sponge cake) to tip over the top. It sets fast to if you're decorating it, be quick ! I've never used all of this though so maybe 1/2 the recipe ?

60ml water

2tbsp golden syrup

125g caster sugar

175g dark chocolate broken into small pieces

Heat the water, syrup and sugar in a pan over a moderate heat. Bring to the boil and then remove from the heat. Add the chocolate and beat until the chocolate has melted and the icing is thick and shiny. 

Tip over the cake.