Click here for the recipe. It’s ramblin’ time baby
Before we begin, I’m going to re-introduce myself to the interwebs because I’m not one for ignoring the giant elephant in the room that is my absence from the “blogging” space for well over two years. But for the sake of saving everyone’s (nearly infinite, nowadays) time, I’ll keep my reasoning short:
I started working and am bad at multi-tasking.
So anyway, hello everyone. My name is Niharika and I own this… blog called For Okay People which made up of bastardized recipes from much better cooks than I. I’m also trying to make this blog a bit more than just food, to no avail just yet.
Also! I have a fancy new layout! And an instagram! Go follow for inconsistent posts and half-baked ramblings (:
Now we’ve got that out of the way, let’s make some cake.
This was my first stab at the recipe and suffice to say, I nailed it. It is delish and you most likely won’t regret it. The original recipe belongs to Sadia Badiei from Pick-up Limes and is vegan. Mine, on the other hand, is only vegetarian as it contains dairy – so you have been disclaimed.
Here are some photos of this Very Good Chocolate Cake from a Very Good Phone Camera:
Prep time: 30 minutes
Baking time: ~40 minutes in a shitty oven
Feeds: My sister and I for two entirely shameful midnight snacks while binge-watching K-dramas and Beyhadh 2 (don’t @ me)
- 240 ml milk
- 1 Tbsp vinegar (or lemon)
- 240 g all-purpose flour
- 120 g cocoa powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 300 g granulated sugar
- 50-60 ml honey
- 120 ml freshly brewed espresso
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 230 ml heavy cream
- 230 g dark compound chocolate
- 1.5 tsp vanilla extract
(To no-one’s surprise, it’s a ganache frosting)
- Oven. Preheat. 180°C. Tack snälla.
- In a medium bowl, add the milk and vinegar. Leave it for like 2 minutes, and then give it a mix to make buttermilk
- Take another, larger bowl and sift all your dry ingredients into it through a sieve (note: sugar is not dry)
- In the same bowl, add your buttermilk (strained, please & thank you) as well as the other wet ingredients and begin mixing using a whisk, which automatically makes this better than other recipes because:
- Pro: You do not need an electric mixer as we do not want an over-mixed batter
- Con: Arm hurty
- Grease your pan of choice with butter and baking sheet(s). Pour your batter in the pan (ensure the batter is no more than 3/4ths the height of the pan)
- See Sadia’s instructions here if you want it layered. I just wanted to healthily cope with an onset of procrastination so didn’t bother decorating
- Bake for about 30-40 minutes, checking it every 20 mins with a toothpick
- In the meantime, make your chocolate ganache by:
- Heating your heavy cream in a pan just until you see small bubbles along the sides
- Pour said cream in a bowl containing the chopped up dark chocolate
- Letting it sit for 5 minutes
- Adding a bit of vanilla extract & any leftover espresso
- Mixing it well – refrigerating for 1 hour – mixing well again until it resembles the texture of frosting
- Once cake is out and cooled, spread your frosting on its top and decorate with whatever (berries are ideal, but I didn’t have anything except for some very sad mint leaves).
Note: The cake can last up to a week (if you’re really pushing it) without getting completely spoiled.
And there you have it, a perfectly lovely chocolate cake.
Cake is a decent comeback to blogging right? Classic – also weirdly topical. Won’t lie, I’m a bit excited getting back into this hobby, I had a couple of ideas that require a lot more word-vomit and a greater ability to think, so it would be good to dust those brain cobwebs away.
If anyone reads this, thank you. You’re very kind.
See ya ❤