Sometimes only chocolate cake will do and I am well apt to cope with what life throws my way if I know there is a chocolate sponge ready to be slathered in chocolate buttercream available to defrost at any given time I may need it.
It's a simple strategy really, whenever I make chocolate cake (Nigella's all in one recipe in Feast is my go to), I make a double batch, that is four sandwich layers rather than two and bung two of them in the freezer *in case of emergency*. It works for me as my local Sainsburys only sells sour cream by the 300ml tub and the basic recipe requires half that amount. It is sensible then to use it all up, no? Besides I am a double, triple, quadruple batch type of a cook. It's practical and means I can justify using huge pots and long handled wooden spoons. Any excuse for that in my kitchen makes me a happy haggis.
I also make sure I have a supply of luxurious dark chocolate in my baking drawer and I'm good to go.
My boys love their chocolate cake and it is always their choice if they fancy some cake resting in the kitchen, on a cake stand or pretty vintage plate, ready to be sliced after school.
I like mine with a cup of tea served in a lovely cup.
If there was no emergency chocolate cake it would take so much longer to use my scrummy dark chocolate up or use pretty cake stands or vintage china or eat alongside cornishware teacups and saucers or make my boys happy after a hard day at school.
Emergency and essential chocolate cake stashed in my freezer is a must!
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