I'm sitting here with a knot in my stomach - we're going away for a few days (yay!) without the kids (eek!). It's the first time we've left them for more than one night and I know they're going to be fine (they'll be looked after by granny, nanny, auntie and an au pair!) ... but I don't know if I'll be ok!
I really didn't appreciate the ease of travel BC (before children). Now it's stressful to go away with them, and without them. Easier to stay at home and bake. So, although I am looking forward to a break - I'm already looking forward to being back. Ridiculous, right?!
So, let me just distract myself with chocolate for a bit....
Sour Cream Chocolate and Blueberry Cake.
Recipe adapted from The Cake Genie / Good Housekeeping Magazine
Preheat the oven to 180'C
Grease a 23cm Bundt pan
125ml boiling water
30ml vegetable oil
125ml cocoa powder
165g butter at room temp.
275g caster sugar
2 XL eggs
1 tsp vanilla extract
320g cake flour
1 1/2 tsp baking soda
1 tsp salt
250ml sour cream
150g fresh blueberries + extra for decorating
Mix the cocoa powder with the boiling water and oil and set aside to cool slightly.
Sift the flour and baking soda into a bowl.
Using a mixer, cream the butter and sugar together.
Add the eggs one at a time, beat well between additions.
Add the vanilla extract and the cocoa mixture. Beat well.
With the mixer on low speed, alternate adding the flour and the sour cream to the butter/ egg mixture. Begin and end with the dry ingredients. Mix until just combined.
Fold in the blueberries.
Spoon into the Bundt pan and bake for approx 45minutes or until a skewer comes out just-clean.
Leave to cool in the tin for 10minutes before turning out onto a wire rack to cool completely.
Dark chocolate ganache.
300g dark (bittersweet) chocolate
150ml heavy cream (fat content 35-40%)
Melt the chocolate and cream together in a double boiler.
Allow to cool. Pour over the cake.
Decorate with blueberries dusted with icing sugar.
See you when we get back from our trip.