Curly Whirly Cake

Thank goodness January is over. It’s definitely is a month where everybody goes a bit nuts. The gym is suddenly full, the streets are full of joggers. I end up going absolutely mental for online shopping. There’s no explaining it, I just want to buy EVERYTHING. I also spend many hours fantasising about my perfect duvet day, waking up when it’s light outside, and spending the whole day snuggled up in my pyjamas reading novels and chocolates. Seriously, old lady proclivities rule.

It’s also been a time for heart-warming puds. I baked this sticky toffee pudding and discovered the deliciousness that is this cake, which had gone a bit stale in the tin but was utterly delicious gently warmed through, and poured all over with hot sticky toffee sauce. It is sooo tasty, try it with any plainish cake that’s gone a bit dry and old and you will see miracles happen. I wish I had taken more photos but to be honest, the cake was deeply unphotogenic, and we ate it straight out of the pyrex dish in around 1 minute flat.

I’ve also been on the hunt for a brand-new delicious chocolate fudge recipe. This one from Konditor and Cook looked incredibly promising. Unfortunately, when I baked it, it turned into an absolute stodge-fest.

Just look at how claggy that sponge looks!

I’m sure I probably did a few things wrong in the making of the cake, but even so, it just didn’t taste of much either, just sugar. Disappointing, because Konditor and Cook’s Curly Whirly Cake seems to have a cult following, but perhaps it’s just not for me.

I’ve seen another recipe on the Waitrose website for a chocolate silk cake that looks like it has a similar method, and I might give that one a whirl next time.

If you want to give the Curly Whirly Cake a go, the recipe is all over the internet and can be found on the The Guardian here.