MEDICINAL PROPERTIES OF CAKE

The gooiest chocolate cake you will ever make!

I am not one for keeping quiet when I'm ill. I don't even try anymore, I openly feel sorry for myself and am okay in wallowing and trying to garner as much sympathy as possible. Sometimes it works... sometimes it doesn't but for when it doesn't happen there's cake. 

There is literally no medical evidence to back up the following claim and the only results I have are my own but I'm going to put it out there. If over the counter meds don't work cake always does. The real question is what type?

I am a fan of chocolate cake, a HUUUGE fan to be honest. I'll take it in any way shape or form. What I haven't really done though until now is taken the time to trial and perfect a recipe. 

Last week being mother's day and with mama bear being just a big a fan as I am, I figured it would be the time to whip one up. I decided to make a special three course meal to say thank you for everything she has done for us and this was to be the crowning glory. No pressure right?!?

I've tried a few recipes for chocolate cake this past fortnight, from flour-less to folded in meringue to including good quality chocolate melted with butter and STILL this adaptation seems to be the one that works perfectly every time. 

Wonderfully gooey and light with a richness that comes from the addition of hot water to allow the cocoa powder to bloom. You can serve it with either a chocolate ganache made up of equal parts cream to chocolate or a morello cherry syrup drizzled over the top when warm so that it can soak right in and give it a shiny finish. 

The only real decision left to make is cream or ice cream!

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INGREDIENTS - serves 10
225g self raising flour
300g sugar
85g cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
2 eggs
250 ml milk
125 ml oil 
100g creme fraiche
150 ml boiling water

METHOD
1. Preheat your oven to 180oc
2. Mix together the self raising flour, half the sugar, cocoa powder, bicarbonate of soda and baking powder
3. Mix together the remaining sugar with the eggs until light and fluffy
4. Mix together the milk, oil and creme fraiche then add to the dry ingredients mixing thoroughly
5. Add the egg mixture then mix until fully combined before slowly adding the hot water (your mixture will be really runny so don't worry)
6. Pour into a loaf tin or spring form cake tin and bake for 45 minutes until a skewer comes out clean when placed in the middle
7. Allow to cool in the tin then slice and serve

Enjoy : ) x

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