I often escape from my “outside life” into my “inside life” both methaphorically and physically. These days more so than ever. My outside life is partially on hold as I am sure yours is. My inside life is rich and full and can really be whatever I make it to be.There are various “inside rooms” that I go to. There is the “reading room” which is often my bed or sofa. I have my “South office room” that is not actually in my real office, which is upstairs or North, but is wherever I land downstairs with my laptop. There is “la petite cafe” which is our deck for enjoying drinks and meals al fresco, rather than sitting at our kitchen counter.
Some days the room previously known as the kitchen might be the “the room of earthly delights”. Those are the days when I make craveable delicious desserts such as this cake.
Densely chocolate and easy to make this is a cake to soothe both your “outside and inside life”. It is a cake that will make staying inside more tolerable and nice. Has the way you use the rooms in your home changed recently? Do you think of your home differently and see new uses for old spaces? Do you, like I do, give them names to specify their use? What are you baking in your “room of earthly delights”?
Do something sweet for yourself….then share it.
This recipe is from one of my favorite cooking books “Modern Baking – cakes, cookies and everything in between” by Donna Hay, published by Fourth Estate and can be purchased online or at many bookstores. My written recipe is directly from the book with a few minor changes.
Glazed Dark Chocolate Cake
Ingredients for cake:
- 250 grams unsalted butter, chopped
- 200 grams 70% dark chocolate, chopped
- 1 1/3 cups milk (330g)
- 1 cup caster/superfine sugar (220g)
- 1 cup light brown sugar (175g)
- 1 teaspoon vanilla extract
- 2 eggs, room temp
- 1 3/4 cups self-rising flour, sifted (260g)
- 1/3 cup cocoa powder, sifted (35g)
for glaze:
- 200 grams 70% dark chocolate, chopped
- 100 grams unsalted butter, chopped
- 1/4 cup corn syrup (90g)
- 1 teaspoon vegetable oil
Directions:
- Preheat oven to 325 degrees. Grease a tube pan or Bundt pan well.
- Place the butter and chopped chocolate in a medium saucepan over low heat and stir until melted and smooth.
- Whisk together in a large bowl the milk, both sugars and the vanilla. Add the melted chocolate-butter mixture and whisk to combine. Add the eggs and whisk until well blended.
- Add the flour and cocoa and whisk until combined. Pour into the prepared pan. Bake for 1 hour or until the caked is baked inside when tested with a skewer. Invert the pan onto a wire rack and let stand for 15 minutes before removing the pan. Let cake cool completely.
- For the glaze place the chocolate, butter and corn syrup in a medium saucepan over low heat and stir until melted and smooth. Add the oil and stir to mix.
- Place the cooled cake on a wire rack over a tray and spoon on the glaze. Allow glaze to set before moving the cake to a serving plate. (I had glaze left over which I stored in the refrigerator in a glass jar and used a a topping for scoops of ice cream. Delicious.)
Recipe from: “Modern Baking – cakes, cookies and everything in between” by Donna Hay published in 2018 by Fourth Estate
teresablackburnfoodstyling.com foodonfifth.com
A dense, very moist cake with lots of texture and flavor, almost like pear pudding in the middle. To gussy it up serve with a light dusting of powdered sugar.
