This week I have made two batches of Julie Goodwin‘s chocolate cake, for a handful of reasons:
- I hadn’t baked in over six weeks, since taking my convection microwave in for warranty repairs (and when I baked the first batch, on Wednesday night, the microwave was still in for warranty repairs). Even though I dislike baking in our bog-standard oven, I sucked it up and baked anyway (thus proving how much I needed chocolate cake)
- I needed something to post about on That’s Noice
- When we got a replacement convection microwave at the end of the week, I needed to bake something familiar to test the new microwave.
Sadly, the replacement microwave has failed its test (and my ongoing hatred of dealing with Sharp customer “service” will continue this week).
BUT I did make a fabulous chocolate cake (which I will need to be eating when dealing with Sharp’s customer “service” representatives).
My post about the cake will be on That’s Noice in the next week or so, but I can’t help but show you my favourite step when baking a cake. Well, apart from the bit where I get to lick the bowl…
This is the step after creaming the butter and sugar, after adding the eggs (and beating well after each addition) and just as I’m adding the flour and milk:
I just LOVE the texture just as the flour and milk is being added. And this texture doesn’t last long, it turns into proper cake batter once you stir the mixture together properly.
Hopefully the chocolate cake will give the me the strength I need when I go postal on Sharp tomorrow morning and demand a refund … wish me luck!