theoriginalbakebakegirl: Monday Bake

We have had a very exciting weekend in the Bakebake house as on Saturday we picked up our rescue cat. The rescue centre did ask us if we wanted to change his name but we decided we liked his original name, but on here he will be known as CatK!

He has settled in very quickly. I was prepared for him to find somewhere to hide for the first few days, but when we let him out of his carrier - he had a good wander round the living room and by the afternoon had sat on Minibakebakegirl's and my lap. Minibakebakegirl found the massaging he does with his paws on her lap really funny - I understand this is a sign of contentment. Today I have given him a bit more of the house to explore: the hall, kitchen and bathroom. He seems to like running up the stairs really quickly! He has tired himself out, as I type he is fast asleep by the patio door. He sleeps anywhere!

Yesterday, when I asked for suggestions for pudding after Sunday lunch, Minibakebakegirl requested a chocolate cake. In last week's You Magazine there was a Mary Berry recipe for Devil's food loaf. I have eaten Devil's food cake but never baked it before.

Ingredients:
cake:
50g cocoa
3/4 tsp bicarbonate of soda
3 medium eggs
250g light muscovado sugar
120ml groundnut oil
130g self raising flour - sifted

icing:
125g dark chocolate
20g unsalted butter
30g cocoa - sifted
4 tbsp milk
1 tbsp treacle
white chocolate shavings to decorate

Method:
Line a loaf tin with a liner or lightly grease the inside with butter. Whisk the coca with 100ml boiling water in a medium-size bowl using a small whisk, then whisk in the bicarbonate of soda and leave to cool for about 20 minutes.

Preheat the oven to 180c/160c fan/GM4. Whisk together the eggs, sugar and oil in a large bowl using an electric whisk until smooth and combined. Stir in the flour and then the cocoa solution, until combined. Pour the mixture into the tin and give it a couple of taps on the work surface to bring up any bubbles. Bake for 60-65 minutes until the cake is risen and a skewer inserted at the centre comes out clean. If you didn't use a liner run a knife around the edge of the cake, leave for 10 minutes and then turn out on to a wire rack to cool, standing it the right way up.

To make the icing - gently melt the chocolate with the butter in a large bowl set over a small pan containing a little simmering water, stirring until smooth. At the same time combine the cocoa, milk and treacle in a small saucepan and heat almost to boiling point, giving it a whisk. Pass this through a sieve into the bowl with the melted chocolate and whisk to a thick, glossy icing. The icing can set quickly so should be used straight away (but if necessary you can re-whisk it in the bowl over the heat with a teaspoon or two of water).

Set the cake rack on top of a sheet of clingfilm or paper to catch any drips. Slit the cake in half horizontally, smooth about a third of the glaze over the cut surface, taking it almost to the edge, then sandwich with the top half and smooth the remaining glaze over the top, taking it to the edge and letting it drip down. Leave this to cool for 10 minutes and then scatter over some chocolate shavings. Set aside for a couple of hours for the frosting to set. The cake will keep well in a covered contained for several days.

My icing was glossy when in the bowl but as soon as I spread it on the cake it lost its shine. Still tasted good though. The cake is very chocolately but still manages to be light - delicious!

Before I go I must show you my crochet progress from last week. My granny square has grown from this to...

This!

I decided to keep going and now plan to cover a cushion with it. I started with left over wool but I have now run out - I will have to go wool shopping :o)

See you next week,