Careers, Art and Rich Chocolatey Chocolate Cake (one bowl wonder)

The weather is wild where we live, so bad that everyone ended up home early just to get out of it. So that means have a full house today which is for plenty of company for everyone.

Mag is deliberating over two jobs he is applying for, both have their good points and both would be equally suitable for him, except the one he wants most would be the second one he will be interviewed for. So in theory if he gets accepted for the first job and then offered the second job a week later he will have to make a difficult decision regarding one of them. Similarly if he doesn’t go for the first job then doesn’t get the second job he could end up with nothing. It’s not for us as parents to interfere, but we are of the belief he should go for both interviews anyway and see what happens.

Sol has art class tonight, there’s one left of this particular course after tonight which is bitter sweet for her. It has been fun, and the other art class she goes to has only one class left also. Sol is definitely creative, her drawings are amazing and I would not be surprised if art is the direction she will take when she chooses next level of education and a career. She has plenty time to know what she wants to do, but in the mean time we are encouraging her all we can.

Speaking of careers I need to think carefully over the next few months what I want to do too. Whilst I have taken time away from what I call gainful employment the past few years, I have still continued to work at several jobs. My career has taken a back seat while I educate the children, but it won’t be long till I no longer have the children to take up my days. I currently work for the local newspaper, I have a little column which I write once a week for. It’s not much, and certainly not something that is financially viable, though they do pay me some expenses. Over the years I have had several little business ventures selling items online, and for a while I was running two online stores. It’s not enough now, I need to be thinking seriously what is next. Some might think it’s premature to be thinking this way but if I need any training or school to do I need to be deciding very soon for a new term start in September. I have a degree in timber technology, I could go back into the building trade, but then again I am not sure that is what I want to do. I’m at the point in my life I can pick something I like and I’m passionate about, so you can see what my dilemma is.

🍰🍰🍰

I made this chocolate cake today. I have to confess I am a lazy chef, I sometimes I like to just mix and go, this is what I did today. I had some frosting left over from making the muffins and no1 daughter has asked me every day for a fortnight to make chocolate cake. So, rich chocolate cake is what I made.

This cake is a bit different from all the other cakes you might make. First thing is, there’s a lot of sugar in it, not something I usually do, but the recipe works and you get an incredibly rich dark cake. Secondly there is a lot of liquid in the recipe, when you mix the cake it’s going to look like chocolate milk. The third thing that’s different about this cake is you literally just put everything in one bowl and mix for a couple of minutes, the beaters just slosh around in the liquid and you have a cake ready to be baked.

The usual recipe calls for the cake to be made into two 23cm /9inch pans, today I made mine in 7inch pans which are around 18cm. The smaller cake pan gives you a taller cake, it still works though. It really doesn’t matter what cake pan you use, you could also make this into a large loaf pan.

Rich Chocolatey Chocolate Cake

Ingredients

400g / 14oz caster sugar

240g /8.5oz plain flour (AP flour)

2 eggs

50g /2oz cocoa powder

250ml milk

125ml vegetable oil

250ml very hot or boiling water

1.5 teaspoons baking powder

1.5 teaspoons bicarbonate of soda

1 teaspoon salt

2 teaspoon vanilla essence

Method

Preheat the oven at 180C/350F

Put all the ingredients in a bowl and mix.

Pour your cake liquid into your cake pans and bake for 30 to 35 minutes at 180C/350F, test for doneness with a cocktail stick. This cake is dark and it’s hard to tell visually when it’s cooked through so really best to check.

Allow the cakes to cool for a little while before you turn them out on a cooling rack.

I decorated mine with some chocolate frosting in the middle and melted a caramel chocolate bar on top. The good thing about this cake is that it is so rich you only need a tiny slice to make you feel satisfied, it would also be nice served with ice cream.

😻

As I am sitting trying to write this post Walter has decided he wants my attention, I will leave you with this photograph as it is obvious to me that I am not to write anymore.

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