Having a very tiny kitchen, no cupboards at all, and very little in the way of alternative storage space, I really have to limit myself when it comes to buying things for baking and the kitchen. I would really love a whole array of cake tins. I regularly lust after a duck egg blue kitchen aid. I wish I could have a decent le creuset casserole dish. Trouble is there just isn’t anywhere to put it all. The walls of the kitchen are covered with metal bars from which we hang as much as we can, pans, mugs, measuring spoons, potato masher, you name it, are all suspended up the wall.
I did something naughty though. I bought more bake ware. I’ve been lusting after these adorable silicone cake tins for a long time, then the other day they were half price in the sale and I just couldn’t resist. I’ve never used silicone tins before. I’m a big fan of silicone spoons and spatulas. They scrape out mixing bowls like nothing else, and they never burn when I accidentally leave them sitting in a hot pan. I reckon being light and soft they’ll be easy to store, easy to shove on top of something else, or squish into a corner. They’ll be light enough to take back to England too when we finally leave Hong Kong, so really they’re an investment for the future kitchen I’m already planning in my head. Defiantly a sensible purchase then!
For my first silicone cake experiment I went for this deliciously damp, gooey and decadent triple chocolate loaf. I adapted this cake from a BBC good food recipe. I’ve upped the quantity of chocolate in the cake, adding more gooey little pools of soften chocolate inside it. I’ve also put in a little bit of vanilla extract and a touch more milk to make it a little more moist.
The silicone tin worked really well, although as it’s sat so close to the heating element in my tiny little oven, the silicone has taken on a slightly singed colour in palaces. I popped the tin onto a metal oven tray to prevent any spills when putting it into the oven. The cake cooked beautifully evenly too.
We sat and ate this chocolate cake on the doorstep, looking out at the sea, watching the world go by. You can’t really tell from this picture, but that’s the sea over there.
I can tell you it’s also amazing eaten warm, with lashings of custard and cream.
Triple Chocolate Loaf
(adapted from BBC good food)
175g soften butter
175g golden caster sugar
3 large eggs
140g self-raising flour
85g ground almonds
1/2 tsp baking powder
1tsp vanilla extract
4 tbsp cocoa powder
50g milk chocolate, cut into rough chunks
100g semi sweet chocolate chips
50g milk chocolate, for decorating
Preheat the oven to 160C/140C fan/gas 3.
In a large bowl, cream together the butter and sugar.
Add in the eggs, flour, cocoa powder, ground almonds, baking powder, vanilla and milk. Mix until well combined.
Stir in the chocolate chunks and chips.
Pour into a prepared 900g/2lb loaf tin.
Bake for about 1 hr and 10 minutes, until firm to the touch, and slightly cracked on the top.
Leave to cool completely in the tin.
Turn out on a plate or board.
In a heatproof bowl over a pan of simmering water, melt the remaining chocolate. Drizzle across the top of the cake.