Thursday, 10 July 2014
The "un-stroppy cake"
Yesterday I had Harvey in a mood because he didn't want to leave school and then Alyssa in the afternoon because she didn't want to walk home. One easy way to rectify that .......
BAKE A CAKE TOGETHER
We decided to make it a fun experiment so didn't use a recipe book and just added ingredients as we went along. Alyssa did the writing down of it all and Harvey did the measuring.
130g plain flour
2 tsps baking powder
100g cocoa powder
280g caster sugar
120g of Wispa bars (4 bars)
100g unsalted butter
5 tbsps of blackcurrant syrup.
Mix together the flour, baking powder, cocoa powder and sugar.
Melt the chocolate and butter together in a bowl over a saucepan of boiling water.
Beat the eggs.
Combine altogether and add the syrup.
Pop it all into a cake tin. We used a round silicone cake tin. Bake at 180C for 30-35mins or until it starts to crack on the outside but still a bit gooey inside.
We cut it up and, with a dollop of extra thick double cream and some now slightly defrosted cherries, had it as our pudding.
It was absolutely delicious. I was amazed at how it was a lovely chocolate sponge on the outside and then a bit gooey in the middle. Love that word...gooey.
I'm entering this into the bakespiration challenge. (http://www.stuckinthetree.co.uk/bakespiration/)
How about different ways of serving it up by either putting it in a tall glass or using cookie cutter in an attempt to be "posh"?