Sundays with a Chocolate Cake

If you remember my previous post about Effortless Sundays, you will remember that I wrote it was moot point to say that my Sundays are effortless. And to prove my point, here is a rusty-c (read as rustic) chocolate cake that I made for my daugther for lack of a better alternative to going out. Sunday was a bit rainy and windy in this part of the globe so to make up for a dreary and grim afternoon, all cooped up in our tiny abode, I baked a chocolate cake for her (and for hubby).

Rustic by one of its definition means lacking in social graces or polish, which is definitely what my chocolate cake is. Now I said rusty-c because my skills in baking when it comes to anything chocolate is really rusty, and by one of its definition it means inept and slow through lack of practice. The first times I baked with anything chocolate -- most of it ended up in charity. I had to call our barangay captain to assist in distributing cupcakes and brownies to charity just for my efforts to not get wasted and of course for the food to not be thrown away or get spoiled.

Anyways, as I mentioned, rather than sulking up in the rain and boring musings of a Sunday afternoon, I decided to make use of the last of my flour, the last of my butter, the last of my eggs in the pantry and just DO this chocolate cake.

And it turned out ok! In the words of the Little Einsteins " I caannnooot buh-lieve it!!!". So in my best efforts to capture my elated sense of accomplishment, I am posting my rusty-c chocolate cake and how it is made:

Preset oven to 180 degrees C.

a cup of flour

a tsp of baking powder

half a tsp of baking soda

a dash of salt

half a tsp of chili powder

half a tsp of cinnamon

90 g of butter

1 cup of chocolate bits (chips)

nuts for garnish

1 whole egg

milk

sugar

Melt chocolate ang butter in a saucepan over uber low heat. When both are incorporated, remove from heat. Set aside. Using a separate bowl, blend together all your dry ingredients. Beat in the eggs. Add about 3 tbps of sugar. Beat well. Slowly add a few amounts of milk to soften and even the consistency of your batter. When your choco butter mixture has cooled considerably, whisk this in to your batter. Beat well.

Transfer to a baking tin or to your ramekins. Pop in the oven for 20 minutes or until toothpick inserted comes out clean.

I love that my daughter loved the cake...or she probably thought she didnt have any choice in the matter. Anyways, it was really good...hope you like 'em too!!