Saturday, June 29, 2013

An Unexpected Health Issue and 3 Years of Blogging - Devil's Food Cake II

My dear friend, I'm afraid I have to leave you for a while as I am going to have an unexpected surgery tomorrow that require a period of resting.  It had been 3 years since I had my last surgery.  I am afraid to go to the hospital again but it is important for me to maintain good health to live in this beautiful world.  Let's hope everything goes well!

I am excited that I'm reaching my 3rd year of blogging at the end of July! I have never stay in a hobby for that long and you can see how much I love spending my time in the kitchen. I am pleased that I've learned from you, not only about food, it's all about sharing love and experiences.

I made the strawberry devils food cake for my son's birthday last year.  Then I find this recipe at the back of the flour packet with the name as "indulgent chocolate fudge cake" which is very similar to the recipe of devil's food cake using bicarbonate soda and milk.  It's the best ever rich chocolate cake so far judged by my husband, he actually ate two big slices in one go, very naughty! I guess we should act like a devil sometimes!

For the left-over cake, simply heat up in the microwave, the ganache melted to be a fudge topping, serve with some ice-cream will be a great winter dessert. I'll recommend using Lighthouse's self-raising flour and Cadbury's cocoa for the recipe, they work well together and the cake is moist and soft!

See you soon, good health to you all!

Devil's Food Cake II

1 cup Lighthouse cake & biscuit self raising flour
1 cup caster sugar
1/2 cup Cadbury Bournville cocoa
1/2 teaspoon bicarbonate soda
120g dark chocolate
200 butter, diced
3 eggs, beaten
3/4 cup milk

Chocolate Ganache:
150g milk chocolate
25g dark chocolate
1/3 cup plus 1 tablespoon thicken cream


  1. Preheat oven to 170c (150c fan-forced), line a 20cm round cake tin with baking paper.
  2. Sift the flour, sugar, cocoa and bicarbonate soda into a mixing bowl until mixed through. 
  3. Melted butter and chocolate in a double boiler over simmering water.  Let cool slightly.
  4. Add the eggs, milk and chocolate mixture into the dry ingredients. Stir till well combined.  Pour the cake batter into the cake tin and bake for 40 minutes or until the skewer comes out clean after inserting into the cake.  Let the cake cool for a few minutes in the tin before transferring to a wire rack.
  5. To make the ganache: add chocolate and cream in a double boiler over simmering water until smooth.  Cool the chocolate mixture into the fridge until it becomes thick and spreadable.
  6. Decorate the chocolate cake with the ganache.


  1. Wish you a speedy recovery, Veron. Hope to see you back very soon! Take care.

  2. Take care, dear! Speedy recovery & hope to see u back soon :)

  3. I will be praying for a safe surgery and speedy recovery. Please let us know if you need anything. Wish I lived close to bring you a home cooked meal while you rest

  4. Thanks for all the support and praying, my friend. I'm recovering very well but unfortunately I need to have 6 months of chemo treatment. Everything comes so surprise as I've been well and happy since the first cancer treatment. It's very difficult to face the truth of having another cancer but I'll keep fighting to get my health back.

  5. Veronica, I am so sorry to hear about this....FIGHT BACK and you will conquer!


  6. Hi Veronica, I have just found you again, after a long period of absence on both of our old post of mine I just happen to click on and there you were!

    Been wondering what has been going on with you; now I see you have surgery coming up...or I should say, you went through a surgery since two weeks have passed by since your last post.
    I love the beautiful and chocolate goodness of your Devil's Food Cake, one of my all-time favorites.

    Keeping you in my thoughts and prayers for a speedy recovery and having you back to health, and seeing you on your blog posting soon! xo