I've been in a bit of a slump lately. . .
and with exams only a month away, this mentality where I think that I have all the time in the world needs to disappear ASAP.
My brain feels so fogged up that I'm not even sure how to make this post somewhat interesting. . .so, I'm hoping that this dark and decadent chocolate loaf will make up for my lack of text. . .
and with exams only a month away, this mentality where I think that I have all the time in the world needs to disappear ASAP.
My brain feels so fogged up that I'm not even sure how to make this post somewhat interesting. . .so, I'm hoping that this dark and decadent chocolate loaf will make up for my lack of text. . .
Easy chocolate cake
1 3/4 cup self - raising flour
2 cups of sugar
3/4 cup cocoa powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1. Set oven to 175 degrees Celsius*
2.Whisk dry ingredients together.
3. In a separate bowl, mix wet ingredients.
4. Either with an electric mixer or wooden spoon, start to slowly incorporate the wet ingredients with the dry mix.
5. Transfer to desired cake tin / muffin tray and bake.
(40 minutes as a whole cake / 20 -25 minutes as individual cupcakes / muffins)
*I like to use the fan setting because I feel like it distributes the heat evenly.
2 cups of sugar
3/4 cup cocoa powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1. Set oven to 175 degrees Celsius*
2.Whisk dry ingredients together.
3. In a separate bowl, mix wet ingredients.
4. Either with an electric mixer or wooden spoon, start to slowly incorporate the wet ingredients with the dry mix.
5. Transfer to desired cake tin / muffin tray and bake.
(40 minutes as a whole cake / 20 -25 minutes as individual cupcakes / muffins)
*I like to use the fan setting because I feel like it distributes the heat evenly.
Lesson for today,
don't overdo the cake ingestion. . .
don't overdo the cake ingestion. . .