As you probably know my wee Cooper has just started school.
So first day of school. An excited little boy had breakfast, a shower and dressed in his smart new school clothes before setting off. Graham and I both took time off to take him along. We got there early, so he had time to play before being taken in to his class. It was a quick goodbye to us and we were headed home a little shell shocked, although there were no tears. At lunchtime we both went along to pick him up and waited excitedly with the other parents. He came out of the door and ran to us like a bullet. Big hugs all round.
Graham headed back to work and Cooper changed out of his school uniform so we could have some fun together. I thought it might be nice to start our own tradition. First day of school chocolate cake.
Cooper made our favourite chocolate cake and we filled it and topped it with chocolate buttercream, chocolare buttons and white chocolate nibs. I always have a tub of chocolate buttercream,, just in case of last minute cakes or buttercream disasters, so I decided we would use that.
First Day of School Chocolate Cake
2. Measure 225g plain flour into a bowl and sieve.
3. Add 400g caster sugar and 1½ tsp bicarbonate of soda (baking soda) and a pinch of salt.
4. Sieve in 70g of cocoa powder, then stir gently with a metal spoon to combine.
5. Cut 115g butter and melt gently in a pan.
6. Crack 2 large eggs into another bowl, as demonstrated by Cooper.
7. Whisk the eggs.
8. In a jug measure out 2 tsp coffee granules then top up with 200ml of boiling water (Mummy will help with this) and set aside.
9. Carefully pour the melted butter into the egg mixture. It should have cooled a bit by now.
10. In a fresh jug measure 250ml of milk and top with a good squeeze of lemon juice and set aside for a few minutes. This is in place of buttermilk, which I never have in the fridge.
11. Pour the milk into the egg mixture and whisk.
12. Add 1 tbsp vanilla extract and whisk again.
13. Pour the egg mixture into the flour mixture and whisk in a stand mixer (or with an electric whisk) until smooth and thick.
14, Pour in the coffee and fold in carefully with a spatula or metal spoon.
15 Pour the batter into the prepared cake tins and bake in middle of the oven for about 35 minutes. Do the skewer test. If it comes out clean the cake is ready, although chocolate cake can benefit from coming out a little early for an extra moist cake.
16. Remove from the oven and cool on a wire rack before decorating.
17. Decorate then slice a piece and enjoy!
Here are some more chocolate treats for you to enjoy:
Raw Chocolate Fudge Brownies - Hungry Healthy Happy
Chocolate Cupcakes - Fab Food 4 All
Chocolate Orange Truffles - Tinned Tomatoes
Dark Chocolate and Rhubarb Brownies - Utterly Scrummy Food for Families
Pear and Chocolate Brownies - Ren Behan
Cola Bottle Brownies - Cakeyboi
Courgette and Chocolate Brownies - Botanical Baker
Chocolate Pistachio Brownies - Greedy Gourmet
Chocolate Hazelnut and Cardamon Brownies - Feeding Boys and a Firefighter
Dulce de Leche Filled Muffins - A Glug of Oil
Chocolate and Porter Cake - Kavey Eats
Triple Chocolate Cupcakes - Blue Kitchen Bakes
Gluten Free Hazelnut Brownies - Fishfingers for Tea
Chocolate Chip Cookies with Fudge - Tinned Tomatoes
I am submitting Cooper's Chocolate Cake to the Family Foodies Challenge.