Let’s not do the math and see for how long I have gone amiss from the blogosphere. But some of you have asked me with a bewildered expression, “You’ve stopped blogging. WHY?!”
Firstly, I enjoy blogging. And just to get the facts right, I have not ‘stopped’ blogging and will continue to blog for sure. Initially, I would post on an average two blog posts a week. As summer school started in became once a week. And then this teaching assignment came up a little into the school year and here I am doing the job that I love the most – being a teacher, a middle school teacher!
Secondly, as I find myself thoroughly enjoying this journey, I realize a full time commitment to it leaves me with little time for blogging. As a (somewhat) new teacher, there are a good number of after-work hours that go into this profession, but that’s okay! And the way my brain works, I have to give a 100% to my job or else I can’t do it. You have to love what you do and only then can you do it well, right?
Does this mean I will disappear again from the blogosphere right after this post never to be seen again? No. Like my professor said to our class “You will never get time. You have to make time.” I will fit in blog posts now and then whenever I can ‘make’ the time. 🙂
Now for my recipe. Who doesn’t like a warm, soft and moist slice of chocolate cake? (Apart from people who detest chocolates. And cakes. Or anything sweet. In that case this post is not for them!) Let’s jump right into the cake recipe. And I have to mention the recipe has been adapted from Laura Vitale’s chocolate cake recipe. (Her recipes are always a hit with me. Check out my Caramel Flan recipe here, which was also adapted from her’s.)
Serves 10 to 12
2 cups sifted all purpose flour
1 cup cocoa powder
1 tsp salt
1 tsp baking powder
2 tsp baking soda
2 cups granulated or castor sugar
1 cup water
1 cup unsalted butter, softened to room temperature
1 tbsp of instant coffee (any brand will do)
1 tsp pure vanilla extract
1/3 cup milk
1 tsp of vegetable oil
2 tsp powdered sugar (optional)
Method for baking:
- Preheat oven to 350 degrees. Spray the cake pan with nonstick oil, or grease it with butter and sprinkle it with a little cocoa powder. I used a bundt cake pan so I followed this method. If using a flat round pan you could use parchment paper.
- In a separate bowl, combine the dry ingredients together – sifted all purpose flour, cocoa powder, baking soda, baking powder and salt.
- In a saucepan, add the milk and water and bring it to simmer. Add the instant coffee and simmer for 3-4 mins more. Turn off heat and set it aside to cool a bit, not completely.
- In a mixing bowl, cream together the softened butter and sugar and mix. I use my good old hand mixer for this. You can use a standing mixer.
- Once you get a nice creamy mix of sugar and butter, add the eggs and vanilla extract and mix well again. Gradually add half the dry ingredients together.
- Now pour in the lukewarm milk-water-coffee blend, mix to incorporate everything and then add the remaining dry ingredients and the vegetable oil.
- Pour the batter evenly in a bundt cake pan and bake in the oven for 45-50 mins. Once it’s baked for 35 mins or so, check by inserting a toothpick just to be sure. (especially if you are baking this in 2 round flat pans)
Once done, cool the cake on a cooling rack and sprinkle some powdered sugar on top. Slice it up and serve!!