36. Yesterday was my birthday and I turned 36. I think it is a bit weird. I don’t really feel like 36. Although to be honest: I am not even sure what you are supposed to feel like when you are 36. I guess when I was younger I suspected 36 year olds to be all grown up and mature and to know what they were talking about. I’m not really like that. I don’t know what I am talking about lots of times.
What I do learn more and more while getting older is what I like and don’t like. For instance: I like flowers, I guess you figured that out by now. I also like cats and ducklings. I prefer lots of little presents over one big one. I don’t particularly like to get my hands dirty, although I can’t stop myself touching everything I see, because I want to know how it feels. I like my privacy and I need some quiet time for myself now and then, or else I go crazy. I don’t like worms, oysters and people who spit on the street. I guess I have an aversion to slimy things.
And I really, really like tea and chocolate. Which is why , the moment I saw a recipe for a Chocolate Early Grey Cake at the Shutterbean blog, I instantly knew what I was going to make for my birthday. You should too. Really. It is all it promises to be. And more.
Chocolate Earl Grey Cake
(adapted from Shutterbean)
- 1 cup water
- 6 earl grey bags
- 1/2 cup butter
- 3 eggs
- 2 cups (biological) granulated sugar
- 113 gram pure chocolate, melted
- 2 cups self rising flour
- 1/4 teaspoon salt
- 1/2 cup biological full fat yoghurt
- powdered sugar
Preheat the oven up to 180 degrees Celcius. Grease your baking tin.
Place the teabags into the water and make some really strong tea. Set aside for now.
Mix the butter, granulated sugar and the eggs until it’s creamy. Pour in the melted chocolate and also mix in the flour, salt, yoghurt and the tea until you have a soft and creamy batter. Pour the batter into the tin.
Place the tin into the preheated oven and bake for about 55 minutes, or until an inserted skewer comes out clean. Remove from the oven and let cool off for a couple of minutes. Then place a plate on top of the cake, turn the cake tin and remove it from the cake.
Dust the cake with powdered sugar.