Just when I thought I won’t be baking for a while, my husband asked me to make a cake! I asked him why. He said it’s for his birthday. He wants to share with friends. His birthday??? It’s not even here yet, still quite some time to go. Weird huh! Sounds like he likes to grow older faster…..haha. Still young at heart, on the positive note…..*big grin*.
By the way, I received some cake making and cake decorating stuff last week, Dr Oetker brand. How timely is that!! I was so thrilled, really thrilled! That’s it….will make cupcakes. I mean cupcakes are so popular everywhere. Some are as expensive as £2.50 each! That’s expensive for 1 cupcake. I always make a whole cake for birthdays because it’s easier and quicker. But because the butterfly waffles and the flower waffles are so beautiful that I think cupcakes would be a better choice.
Instead of using my usual chocolate cake, I tried to use a different recipe which looks easier. That was a mistake! I wasn’t too pleased with the texture of the cake. The shape didn’t come out well too…..*big sigh*. That wasn’t all. I hit rock bottom when my icing didn’t turn out well either, not soft enough. I felt like crying….*sob sob*. But it was too late to make everything again. I just had to finish it off, trying to console myself that people, especially friends, are nice and won’t criticise. I mean who would complain when there’s free food, right?….*big grin*. This must be my greatest baking catastrophe. The picture tells it all! Looks more like kid’s play time….haha. The icing was not easy to spread. I hope people look at the flowers and the butterflies….hehe.
Frustrated and disappointed, I tell myself I must make another cake just to to prove to myself that my cake making skill is not so crap. A friend called me that evening to say that she would be coming to visit me. Aha….good timing. I’m going to make my cake again, someone to share with…..*big smiles*.
I had used up all the butterfly and flower waffles but so thankful that I still have heart shaped chocolate for decoration. I need to try my chocolate cake again. This time, my cake turns out to be my BEST ever chocolate cake! I was SOOOOOO happy!!! Almost shot through the ceiling with sheer joy….haha. That heals me of all emotional downward spiral the previous day…….*BIG BIG smiles** Not only was the cake very good but the icing was very good too. And the heart shape chocolate decorations make the cake cooks gorgeous. My friend liked it very much. I gave her a box to bring home. You should see your big, sweet smile!
Friends, NEVER ever give up if your cooking or baking fails. Success is just a step away. Sometimes we give up too soon just to find we miss the best. I’m so glad I didn’t give up! So, here I’m just too happy to share with you my best chocolate cake recipe with port. Port is a type of wine with 20% alcohol. I like to use it in my cooking, whether soup or stew. Now I find that it’s even good in cakes…..mmmm. I just love the smell of port. If you don’t have port, you can use other wine.
Oh, I must tell you. My house smells SO good when the cake is baking. I have never enjoyed breathing so hard and so much…..haha.
Here’s my recipe for my best chocolate cake with port. It’s actually very simple and easy. Just melt and mix.
150g dark chocolate ( I used Dr Oetker’s dark chocolate)
1 & 1/4C sugar
1C hot water
1T instant coffee
Put all of Ingredients A into a bowl, place over a pot with some water in it. The water should not touch the bottom of the bowl. This is called double boil, to melt the ingredients in the bowl. Stir every now and then until the butter and chocolate are melted. Remove and let it cool to lukewarm.
1 & 3/4C flour
1t baking powder
1/2t baking soda
2 eggs (lightly beaten)
Add the beaten eggs into the lukewarm chocolate mixture. Mix well. Then add in the rest of Ingredients B. Use a whisk and whisk through gently until smooth. Pour the mixture into a paper lined cake tin and bake at 170 degrees Celsius for about 25 minutes or until a skew inserted into the centre comes out clean.
I used a shallow tin. If you use a deep cake tin, it will take much longer. I prefer to use a shallow tin for baking as the cake bakes faster and more even. It’s important not to over bake the cake. There may be some cracks but it’s ok. No one will notice after you flip over and spread the icing…..* big smiles*
100g dark chocolate
2t instant coffee
1C icing sugar
Put all of Ingredients C (except icing sugar) into a small pot. Heat it gently using low fire. keep stirring until it’s melted and smooth. Remove from heart. Stir in the icing sugar.
When the cake is cool, flip it over onto a cake board or another tray/plate. You want to ice the bottom of the cake as it’s very flat. Pour the chocolate icing over the cake and spread it with a spatula. Let it cool and set.
Cut the cake into pieces and decorate it with the heart shaped chocolate. Enjoy………mmmmm. This is my best dessert of the day. It’s known that chocolate makes people happy. So, you can be sure that each bite gives me big smiles! I’m enjoying a piece now with a cup of coffee as I type away. And smiling away, too!
Now it’s your turn to make cakes. Cake making and cake decoration is made so much easier with Dr Oetker’s baking and decoration stuff. Nothing is better than homemade as I always say. It’s so much cheaper and you are in control of the ingredients. These Dr Oetker ingredients are available in supermarkets or you can order online at http://www.oetkeronline.co.uk. Have fun baking! Let me tell you, it’s very therapeutic….both baking and eating……*big grin*.
Other chocolate cake recipes that you may be interested in:
My Best Chewy Brownies For Friends
Best Layered Chocolate Cheese Cake
Best Espresso Coffee Cake
Best Espresso Coffee Swiss Roll
Chocolate Yoghurt Cake
Flourless Rich Chocolate Cheesecake - No Failure Is A Failure
White Chocolate Cake With White Chocolate Sauce
Healthy Chocolate Beetroot Cake (Dairy Free)
White Chocolate Beetroot Cake
Melt And Mix Chocolate Cookie Cake
Quote of the day…….
“Persevere…because on the road to success there is never a crowd on the extra mile!”
- Charity Gibson