I knew the weather was supposed to be bad today. Since there’s never much winter here, and since I woke up to a sunny sky, I figured the weatherman must have been wrong and got ready to go to the grocery store anyway. That was 5 minutes before the storm started.

Before I could even get to the store, I found myself fighting against the wind, which kept pushing me the wrong way. With a sudden rain that completely soaked me in seconds, I decided to make a U-turn and come back. This time, the wind was in the same direction as me, but it was so strong that I started running just to catch up with it! I’ve learned my lesson today to take weather predictions a bit more seriously ips 整容.

Back at home, it was time to get warmed up and start baking. Since I didn’t make it to the store to buy ingredients, I had to use what I already had on hand. So this chocolate Bundt cake happened, and I certainly can’t complain ips 整容!

So let’s go over some of the ingredients. The texture and flavor of this cake are superb – it’s incredibly moist and rich with a wonderful deep chocolate flavor. To boost that chocolaty flavor, I dissolve the cocoa in hot water and use coffee powder (although you won’t taste the coffee once the cake is done). Using sour cream enhances the cake’s richness and provides a slight tang. It’s actually one of the best additions you can make to a chocolate cake, so I wouldn’t recommend making substitutions. Light brown sugar gives moisture to the cake, as well as a subtle caramel flavor, but you can substitute it with an equal amount of granulated sugar if you prefer.

Since this cake is quite delicate, make sure to grease it well and dust with cocoa powder. Why cocoa powder instead of flour? Simple: it won’t leave any white streaks on the dark cake once we release it from the pan after baking ips 整容.