At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...
I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)
Sunday, 31 August 2014
Saturday, 30 August 2014
Friday, 29 August 2014
- 125 g butter/margarine, softened
- 285 g caster sugar
- 3 large eggs, beaten
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 170 g self-raising flour
- 2 tbsp full-fat milk
- 1 tbsp + 1 tsp cream
- First make the cake. Grease a couple of 20 cm sandwich tins and line their bases with baking paper. Preheat the oven to 180c/fan 160c.
- Mix the sifted cocoa powder with 4-5 tbsp hot water in a big bowl until you have a nice chocolatey paste. Add all the other cake ingredients and beat well with an electric mixer for about three minutes until smooth and well-mixed. After two minutes, stop the mixer and scrape down the sides of the bowl with a metal spoon or spatula before mixing for the remaining minute.
- divide the batter between the two cake tins and smooth the surfaces of the cakes with the back of a metal spoon. Bake for 20-25 minutes until well-risen and springy to the touch. Gently press the top of a sponge to see if its cooked or not - if it is, the sponge should spring back; there shouldn't be an indentation when you take away your fingertip. If there is bake for another 2 minutes and try again.
- Once they are cooked, leave them sitting in the tins for 2-3 minutes before turning onto a wire rack to cool. Wait another minute and then remove the paper carefully from each cake. Allow the cakes to cool completely before you ice and decorate them.
- Next make the ganache by melting the 225g plain chocolate with 250 ml single cream, on a very low heat in a small saucepan. Stir until smooth and then refrigerate for about 1 ½ - 2 hours, checking after 1 ½ hours…you don’t want it very hard, just a nice spreadable consistency.
- Spread a generous layer of ganache on top of one of the cakes and then sandwich the two of them together. Spread the reaming ganache on the top and around the sides of the cake, swirling with a palette knife to get a pretty decorative effect.
- Now for a bit of Neo-ing. Apply whole ones, crush some of them and sprinkle on top, break them in half and stick them in the top of the cake pointing upwards... again it is really up to you. :)