Cooking and baking in a foreign kitchen is always a bit of a challenge. New equipment needs a bit of time to get used to. Missing utensils, the ones you have at home, forcing me to be creative. But baking a cake out of the blue is no longer something I get worried about. And the cake went well.
My friend has a Kitchenaid with lots of screw on equipment. I had to get the hang of it as a Thermomix girl. But with her help I managed.
Recipe:
3 eggs, 250 g sugar, vanilla sugar, pinch salt
125 ml oil, 180 ml milk, 3 heaped tbsp cocoa, vanilla paste, 250 g flour, 2 tsp baking powder
In the standmixer put oil, sugar, vanilla, eggs in and beat it until foamy.
Add the dry ingredients and mix again. Loosen with milk and the very liquid batter is done.
Spray a bundt cake tin with baking spray and fill the batter in.
Bake at 170 C for 55 min
Let it rest 5 min and then take it out of the tin onto a plate. Let it cool down slightly.
We used chocolate icing out of a microwavable container. We spread it on the warm cake and enjoyed it shortly afterwards.
No problem at all. The only downside is to take some chunk of cake home. Wrapping a warm cake with wet chocolate cover in aluminium foil is not the best way to transport it. Having fun unwrapping it.
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