Chocolate cake

Today I have a nice recipe to share with you again. I made it the first time last weekend – and the second time the day before yesterday… Hmm, maybe I should rethink my diet. ;P

The cake is dangerously chocolatey, super easy and fast to make and absolutely addictive. Especially for chocolate lovers like me. ❤

Sometimes I have to laugh at my own peculiarities. A few days ago, I was in my university town once more to hand over my room. Afterwards I went to one really nice store there because where I live now, we don’t have such a nice one. At the cash point, I saw someone from my Master’s program (and someone I do like!) and what did I strange, HSPy, impossible to understand person do? I turned around and lingered about in the store for a little while until I could be sure he would be gone. And why? Don’t ask me. I think I’m just a really solitary kind of a person and if I go meet people I need to be prepared for it. If I meet someone just by chance, I’m often overwhelmed and somewhat unwilling to interact. It’s strange, I know… Maybe in this particular case, it also had to do with me wanting to leave this Master’s thing behind and this, I guess, also requires to not have too much contact with my former batchmates for  a while. Whatever, when it happened I just tried to analyze myself and couldn’t really come up with a good explanation for my behavior. And I will be honest, this has happened many times before in my life. I just hope he hasn’t seen me, otherwise I don’t want to know what he must have been thinking. 😀

Now I finally start feeling free and self-determined again, and it’s been three weeks since I came back home for good. This rather short time has already been like balm for my soul and I am glad that it’s in my hands to decide how long and in which way this will continue. These last days were especially awesome: all the trees are greening now and the weather is amazing. Wearing shorts and a sleeveless shirt is not exactly normal for April in my place. 🙂

Fine, let’s come to the actual topic of this post – chocolate cake!DSCF2014[1]

Sponge cake:

480 g wheat flour

200 g cane sugar

60 g cocoa powder

15 g baking powder

pinch of vanilla powder

pinch of salt

120 g vegetable oil

450 g sparkling water

Mix the dry ingredients thoroughly, then add oil and water and stir as little as possible until you achieve a nice batter. Put in a 26 cm springform pan, lined with parchment paper if necessary, and bake at 180 °C for about 45-50 min. Check with a toothpick if it’s done. Let the cake cool in the pan for a while, then remove the ring and let cool completely.

“Butter” cream:

500 g almond milk

35 g corn starch

2 tbsp cane sugar

1/2 tsp vanilla powder

Take 100 g of the almond milk and stir in the starch, sugar and vanilla powder. In the meantime, bring the remaining milk to a boil, once boiling stir in the milk mixture and keep stirring until thick and smooth. Let the pudding cool to room temperature before proceeding.

250 g vegan margarine/buttery spread, at room temperature (for Germans: I use Alsan)

30 g cacao

60 g cane sugar

1 jar (250 g) thick jam, e.g. peach, plum, etc.

Beat the margarine until fluffy and add the pudding spoon for spoon while beating. Once it’s all mixed and a nice cream, divide it: take 200 g into a separate bowl, which leaves you with about 550 g in the first one.

To the big part, add the cacao and cane sugar and beat until it’s a nice chocolatey cream.

To the smaller part, add 2-3 tbsp (heaped) of jam and a little sugar if the jam is not so sweet. Beat to combine. If it gets curdled, add a little coconut flour.

Now slice the cake into three layers and put the bottom one on a plate. Cover it with a thin layer of jam and spread a bit more than a third of the chocolate cream on top. Put the middle layer on top and cover it with a thin layer of jam again. Now put on the jam-cream and add the third layer. Cover the whole cake with chocolate cream and decorate as desired. Now store the cake in the fridge and eat within 4-5 days. My opinion: It tastes best when eaten the next day or later.

Maybe this sounds a bit complicated or long, but it actually isn’t. I’ve made much more time-consuming cakes before, so just give it a try. It’s worth it. 😉

Have a nice day, and bye for now!

Ayumi

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Chocolate chip cookies

Hey people,

so, I have to say, going out was actually fun. As expected, I was quite exhausted afterwards, but I still enjoyed seeing all these people some of which I hadn’t met in a while. I have to admit that I have really no clue whatsoever about going to bars in general, I have only very rarely done that in my life, and I still don’t like it, and it’s always funny to me how people talk about all these different locations and their advantages and disadvantages and I’m just asking for a place that please shouldn’t be too loud. 😉

We started out at a very cramped place with loud music which I really didn’t like because I nearly had to scream to talk to people. After that we went somewhere else and I was so happy while we were outside, I wish others would feel the same way – I would be perfectly fine with just roaming around the city for a few hours, talking and enjoying the fresh air. Well, you can’t have everything… They were already nice because they took into account that it shouldn’t be too smoky (another thing I can’t stand at all) just for me. We unfortunately ended up in a place where smoking was allowed, though, and my eyes started hurting and my stomach revolted a little, and today my skin (I have a mild form of atopic eczema) has some reddish and wet spots now. Sometimes being sensitive in so many ways is a real pain… Anyway, in general it was good and I had fun, which is already an achievement for me. 🙂

As indicated yesterday, I was making goodbye cookies for a really good friend from India today, and I guessed that’s a good time for sharing another recipe with you. Being an absolute chocolate monster, I of course went for chocolate chip cookies, and I really love this recipe. I created it a while ago and it never failed me so far.

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Here you go, for about 30-40 small cookies:

340 g wheat flour

180 g sugar

180 g vegan butter

100 g chocolate, cut into small pieces Schokolade

30 g cocoa powder (unsweetened)

10 g starch

½ tsp baking powder

1 pinch of salt

~ 50 ml almond milk or any other plant milk

Knead all ingredients together until they form a nice dough. If necessary, add some more liquid or flour.

Form small balls and flatten them into circles and place them on a baking tray with parchment paper on it.

Bake the cookies at 180°C (upper and lower heat) for ~ 12-15 minutes. Let them cool completely and then store in a glass or metal container.

They can be kept for a few weeks and are crisp and very chocolatey! Yum! 😉

Now, people, I won’t have internet for about a week because at my “real home” with me mom, we only get a new connection then. Anyway, as it is Easter I guess nobody will feel such a strong need to roam the internet (hopefully) and rather spend the time with their families!

I wish you all a great Easter, hopefully the weather at your place is not as crazy as here in Germany. The last few days it was going from storm to bright sunshine to hail to rain to fat snow flakes all within a few hours, and all back and forth. Guess the Easter Bunny will have a hard time this year. 😉

See you all back in about a week!

Best, Ayumi ❤

Crunchy Peanut Chocolate Bliss

Hurray, I am finally sharing my first recipe with you! First I wanted to wait until… yeah, until when? I guess until my food photography skills have improved by 1,000% which will take a while. Since it’s weekend and one actually has time for making something nice now, I thought it would be a good opportunity to get this over to you. So I will take the photography part as learning by doing, since it would be cruel to keep delicious recipes from you just because they don’t look as delicious on my photos as in reality. Just try for yourselves and you’ll see the real beauty of these little darlings! ❤

I’m a total peanut butter addict. It became “worse” when I went vegan, so there must be something about peanuts that perfectly complements a vegan diet. At least I have the impression that every vegan food blogger I know goes crazy for peanut butter too! 😉

Peanut butter + chocolate = cloud nine!

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These home-made chocolates are not only much healthier than any store-bought chocolate creation, they also taste better. But try for yourselves… 🙂

For about 20 crunchy peanut butter chocolate bliss balls:

100 g crunchy peanut butter

10 g cacao nibs

20 g agave syrup

200 g dark chocolate (~ 70%)

some crumbled cornflakes

Combine peanut butter, cacao nibs and agave and carefully melt the dark chocolate in a waterbath. When its all melted, pour 25 g of the chocolate into the peanut butter mixture and stir it in immediately. This mousse now goes to the fridge for a while until it starts firming up. Keep the melted chocolate at temperature in the meantime. Form around 20 little balls out of the dough and place them in the freezer for maybe 15 min until they are relatively hard. Dip into the melted chocolate and let excess chocolate drip off, roll in the crumbled cornflakes and place on parchment paper. Not done yet: Put the balls into the fridge until the chocolate is hardened and then dip them into the melted chocolate once again. This will preserve the crunchiness of the cornflakes. You can decorate with some more crumbled cornflakes or cacao nibs.

I would recommend to store the balls in the fridge as the consistency and crunchiness is best when cooled.

What’s left to say? Enjoy and try to make them last for longer than a few minute – I highly recommend hiding. They are just too good to resist. 🙂

Have a great Sunday!

Ayumi