A good reason why I’m not a SAHM

I bake. I like to bake. And I like to eat what I bake. Unlike dinners, which I gladly cook but by the time its cooked I’ve kind of lost interest.

I think it was Jonathan, my one and only UK commentor, who suggested – when it was particularly ugly a few weeks (days?) back – that I needed a big chunk of chocolate cake. Well, ever since then (I am highly suggestible/able/? people) I’ve been craving a piece of those chocolate cakes you see on movies and TV shows. You know the one, looking all moist and covered in gooey decadent icing?


It is Nigella’s Old-Fashioned Chocolate Cake from her book, Feast.
The cake
200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb
40g cocoa
175g butter, softened
2 large eggs
2 tsp vanilla extract
150ml sour cream

– preheat oven to 180C. Grease and line (or flour) two 20cm round cake tins
– bung the ingredients all together in the mixing bowl or food processor and process until combined
– spatula into the tins and spread out – the mix is very thick
– bake for 25-35 minutes.
– turn out and cool.

The icing
75g butter
175g best quality dark chocolate
300g icing sugar
1 tbl golden syrup
125ml sour cream
1 tsp vanilla extract

– melt the butter and chocolate together, cool slightly
– add the golden syrup, then the sour cream and vanilla
– mix into the icing sugar, beat until combined and no lumps
– use 1/3 to sandwich cakes together, 1/3 for the top and 1/3 for the sides

I am not normally a chocolate cake kinda gal. In fact, chocolate has really lost its attraction for me big time. But this, this hit more spots than you can imagine.