My daughter Sol will be 13 on Saturday. THIRTEEN, when did that happen? I scroll back through my ten year old kooky website and I look at the photos of her as a toddler. We have photographs dotted around the house of her as a baby and she has come a long way. Oh my goodness, I just want to cry at the thought of how fast time has flown, not to mention the fact that my house and heart is just filled with teenagers
More so with Sol because she has had her own little set of issues. When she was months old the doctors handed me an A4 size of paper with a single letter written on it. The letter A filled the page and they said to me that Sol will be partially sighted, that at best that’s the size of the letter required to enable her to read. When I kept looking at that page I just wanted to cry, it was such a huge deal for me that my baby would never see like you and I would see….
BUT SHE PROVED THEM WRONG!
She freaking proved them wrong!
She can see just fine, with her glasses on that is. She had nystagmus and was cross eyed back then, she had eye surgery, and now look at her. She’s a normal kid, who wears glasses and she draws and does normal kid things and they have told us she will drive and be normal. At 21 she will have further surgery to insert lenses into her eyes so she might even be able to go without her glasses all of the time.
I am so proud of my, soon to be teenager, as I am all of my children of course, but especially Sol.
So for preparation for her birthday cake I did a trial run for the cake part of her cake and made some little loaf cakes. She has requested I make a chocolate cake, she doesn’t ask for anything else except it is chocolate.
Here’s the recipe of the cake I will use, it’s adapted from another recipe I have previously tried. Deliciously soft and lovely and I can tell already her birthday cake will come out good. It also happens to be the easiest cake to make, ever, kind of a dump and run cake.
Chocolate Loaf Cakes (one bowl wonder)
This recipe makes two loaf cakes.
2 cups plain flour (AP flour)
2 cups sugar (I hate this amount of sugar, but cake is good)
1 cup vegetable oil
1 cup milk
1 teaspoon baking soda (don’t skimp)
1 teaspoon baking powder (I didn’t skimp, my spoon was generous)
1 teaspoon salt
2 tablespoons cocoa powder (I used organic)
2 teaspoons vanilla extract
1/2 cup of hot coffee (add last)
Preheat your oven to 180C (355F)
Prepare two loaf tins by inserting non stick cake liners or grease the tins so the cake won’t stick.
In a large bowl add all of the ingredients except the coffee and mix well.
Finally add the hot coffee and mix some more.
Your cake mix will be very liquid, easy to pour.
Pour your mix evenly between the two loaf tins.
Bake for around 45 minutes.
Test for readiness with a cocktail stick.
Once ready allow the cake to cool in the tins for around 15 minutes then lift the cakes out onto a wire cooling rack.
Once fully cooled decorate the cakes as you wish. As this was simply a trial run for the cake part I just iced my cakes very simply and sliced them up.