a perfect saturday

i woke this morning, open the laptop..and i see 2 rigs tripping in and one POOH...and smile!!!! :D

Looks like i dont have to go to the office today....ill just stay home and monitor hourly...caveman took bubbles to POP IN today..while i finish up with some work and i went to pick them up later.

We were trying to figure out where to eat....and cant decide on anything so caveman decided that he will cook lunch for us and also back a cake. Ive been looking at recipe for Nigella Choc Fudge cake since last week...but i just didnt have the energy to bake it...since caveman was in the mood for cooking and being rajin...i asked him if he will bake it for me..hahahaha...told him it will a test for before he could be a house husband!!! :)

So i just chilled with bubbles....watch telly and sleep a little, while caveman was slaving in the kicthen. He made us a super steam fish that was delis...yummmm...caveman can cook!! and the cake was really how i had imagine it would be...fudgy and yummy.....he was soo happy and suprised that the cake turn out like a cake! 100 points for caveman..baking skills!!! even i have never made a complicated cake like this...with full topping etc....well impressed.We took 1/2 the cake to a fren's house and it was a HIT.Everyone thot i baked it..ehehhehe...caveman tersengeh jer!!!!

Its nice to have someone cook for you once in awhile...now that i know he can cook...i gonna make him cook for me more often!

Thank you sayang for a great lunch and a yummy cake! Muahssss

Nigella Chocolate Fudge Cake

For the cake:

400g plain flour

250g golden caster sugar

100g light muscovado sugar

50g best quality cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

3 eggs

142ml/small tub sour cream

1 tbsp vanilla extract

175g unsalted butter, melted and cooled

125ml corn oil

300ml chilled water

For the fudge icing:

175g dark chocolate

minimum 70% cocoa solids

250g unsalted butter

softened 275g icing sugar

sifted 1 tbsp vanilla extract

Preheat the oven to 180C/350F/gas mark 4.

1. Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
2. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
3. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
5. To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
6. In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.