It’s snowing outside. I’ve been inside all day with a cranky little boy who is cutting a molar and not having a very good time of it. In the fridge were blueberries that I got to tempt Kaz (who seems to cope better with fruit than veges right now) that need eating quicker than he can manage, and chocolate chips leftover from his birthday cake. So I did something I would only consider doing in the middle of winter. I baked a cake.
I know, I know, I too lament my presentation style/poor photography. But I was HUNGRY and I just wanted to drizzle the chocolate cream-cheese icing on that cake and eat it straight away. Besides, as I have mentioned before, my camera is rubbish, and my eye not the most artistic. Sigh. I just hope you get a feel for how satisfying this cake was/is…and go rustle one up yourself, it is wonderful still warm out of the oven. I’ll let you know in a few hours whether it is any good cool! It should be enough to fortify me for another few hours wrestling with the poor wee teether.
Blueberry Chocolate Cake
6 oz Self Raising Flour
5 oz Sugar
4 oz Butter
3 T Milk
1 T Cocoa Powder
1/2 t Baking Powder
Handful each of fresh blueberries and chocolate chips.
Melt the butter separately, mix into the remaining ingredients (except berries/chocolate) until mixed evenly. Fold in the berries and the chocolate chips. Bake in a ring tin (I used a moulded silicone tin I brought from York, they call them Bundt tins here I think) for 20 – 30 min at 375degF.
Because the berries and chocolate chips add extra moisture (and usually sink to the bottom a little), it is a good idea not to ice this cake. But it tasted great with the cream cheese….
I treated myself to a cup of China Rose Petal Tea from the wonderful Taylors of Harrogate and paired the cake with a scoop of vanilla frozen yoghurt. Mmmm.