I revisited an old friend in the kitchen today – the chocolate cola cake – with high hopes and trepidation.
I’ve been promising it to Carole for a while – mainly for her birthday. I’m only nearly two weeks out on that front, but finding the time to do it has been the main problem. It’s one of those slow cook cakes so it takes a decent 40 plus minutes to become awesome, so it’s been hard to slot around playing out a lot last week and making bread and wotnot this week.
Today was the perfect day. Nothing planned. No other culinary things on the table.
So I started.
Obviously, within not many minutes of embarking on melting the obscene amount of butter involved in this bake I found out I needed to go into work this afternoon. And thus it became a maths riddle as to how long I had to do what I needed to do before I had to leave. Would I have time to make a cake.
I did. But everything felt rushed and you know me – I am super critical when it comes to most, if not all, of my own cooking. It’s never good enough. I’m sure this cake is not my best. I think you can feel the rush in it. Taste the rush. Whatever. I think it’s there. What I planned to be a leisurely bake and decorate turned into something you’d expect to see on a poorly planned episode of Come Dine With Me.
Not to mention I’d forgotten the vagaries of this particular cake.
The cake mixture is super liquidy. Or it was today. It’s been so long since I last made it that I can’t remember what it used to be like. But one thing cake tins with removable bottoms are not is entirely liquid-tight. So that haemorrhaged all over the oven. So my stress levels were through the roof.
And obviously it doesn’t cook in the time in the recipe because science. So I have to cook for longer, knowing I also need to leave for work.
And I still have to ice it when it’s cool enough, which it isn’t because it’s still in the oven.
Still, Carole has literally inhaled a massive slice of it so I guess it must be okay!