Chocolate Cake

Exhausted. Yes, I really am. It's only been half a term and I'm as busy as a bee. Make that two bees. I guess you could say I'm getting used to the crazy schedule now and trying to manage my time well. I mean, after a long crazy week of mugging, I want some me-time! Which means reading a good book, or baking chocolate cake. The latter is equivalent to eating it as well.

I love chocolate! Especially dark chocolate and milk chocolate. I really love the rich, dark, bittersweet chocolatey taste in dark chocolate. And when I want something not too adulterated, I have milk chocolate! I'm not a huge fan of white chocolate though. I have a sweet tooth, but it's not THAT sweet.
Did you know that eating chocolate has health benefits as well? That's right, research has shown that dark chocolate is really good for you! Dark chocolate helps to lower your blood pressure and LDL cholesterol. On top of that, it stimulates endorphin production & contains serotonin.. In other words, it makes you happy(ier)! Of course, if you're eating it for health reasons, do note that "moderation" is the operative word here. One more thing you might not know! Washing down dark chocolate with milk will interfere with the absorption of antioxidants in the chocolate!

Sandy's Chocolate Cake, adapted from Allrecipes.com
Ingredients:
495 g packed brown sugar
170 g butter or margarine, softened
3 eggs
1 1/2 tsp vanilla extract
250 g all-purpose flour
50 g baking cocoa
10 g baking soda1/4tsp salt
1 cup yoghurt(I used in place of sour cream)
1 cup boiling water

Method:
1. In a mixing bowl, cream brown sugar and butter.
2. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. 
3. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. 
4. Stir in water until blended. 
5. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350/ 175C degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

NOTES: I used a 6-inch cake tin, then I used to rest of the batter to bake cupcakes.
1. Cupcakes bake for about 15-20 minutes at 175C.

Chocolate Frosting Recipe, Recipe by Danelle
Ingredients:
125g chocolate, chopped (sweet or bittersweet chocolate can be used)
1 can Nestle cream
50-80ml of yoghurt(depending on consistency)
Icing sugar(depending on consistency and personal preference for sweetness)


Method:
 1. Heat the cream over a medium-low fire until it starts bubbling. Take it off the heat.
2. Add in chocolate. Mix it until well incoporated.
3. When the chocolate has cooled slightly, add in yoghurt. Then add in icing sugar. 
4. Leave the frosting in the fridge to settle. This makes it easier to handle for frosting.
5. Frost your cake!