OK, I’ve had a couple of requests for the chocolate cake recipe from my last post. I’ll type it up in a minute. First, a moment of inspiration…..
I love colour. It’s fascinating. I particularly love colour in the natural world, because as I’ve repeated ad nauseum, Mother Nature is surely the very best designer.
But sometimes, the juxtaposition of ordinary objects can be inspiring.
The other day, I was emptying the dishwasher. (I know, I know: could my life possibly be any more glamorous?) I’d nearly finished. There were just a few dishes on the upper tray, and they looked like this:-
And I thought, wow. Imagine a jumper. Or maybe a throw. Mostly rich dark grey. Quite fine yarn, pure wool, maybe four-ply. But with stripes at the bottom, maybe 1.5 inches wide, just one of each in those colours. It could work. Maybe?
But you need some cake, yes? OK, here, from memory, is my chocolate cake recipe. It is a heavily modified version of one I found online a couple of years ago. North American readers can – I think – buy buttermilk rather than faffing around with adding vinegar to ordinary milk.
The Twisted Yarn Chocolate Overdose
Ingredients (of which there are many, but don’t worry, this cake is easy)
200g dark chocolate, at least 70% cocoa solids. Yum. Try not to eat it before it hits the mixing bowl.
200g unsalted butter
125ml water (the only healthy thing in this cake)
a few drips of white vinegar
85g plain flour
85g self-raising flour
25g cocoa powder
half teaspoon of bicarbonate of soda
200g light muscovado sugar
175g caster sugar (yes this cake is seriously sweet)
3 large eggs
half teaspoon of almond essence
Line a 20-cm cake tin. Set oven to 140*c (fan oven) or 160*c (conventional oven).
Put the chocolate, butter, and water in a small pan and set over a very low heat. Stir occasionally until you have a molten, chocolatey mush.
Meanwhile, add the vinegar to the milk and set aside.
Mix the flours, sugars, cocoa powder, and bicarbonate of soda in a large bowl. Add almond essence.
Beat the three eggs.
Combine all the ingredients. Beat them briefly. Sling them in the cake tin and pop the cake in the oven. Bake for approximately 90 minutes. It’s done when a skewer inserted in the centre comes out clean. Fend off any passing children or husbands.