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

Ingredients:
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

Methods:

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.