Tag: Ultimate

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Journal

New Project: Operation “Pro Choice”

I’ve got home, it’s late, i’m drunk and I’ve had this idea in my head all day so i’m sitting up at quarter to 4 in the morning busting out some codage on dreamweaver trying to get this to work. Luckily, it’s working, but unluckily, because the domain is so new and I’ve had to point the nameservers to a different host… I can only view the site with the site preview and nothing is technically live on the internet yet.

The idea behind this new (minimalist) website, is to help creatives come up with a starting point for a campaign by throwing something into the mix that they might not have thought of. Hopefully it’ll pick up, maybe it’ll flop. Either way, I think it’s cool and i’ll be using it.

When it’s all live and hunky dory flavoured crisps, i’ll bust it out on here so whoever reads my blog can check it out – it probably won’t be relevant if you’re not in advertising though.

Categories
Journal

How to make a Chocolate cake without Eggs, Milk or Butter!

I’m sitting at home, and after a luscious Spaghetti Bolognese I fancy something sweet. The house is dry of anything that can even resemble sugary goodness! So I explore the interwebs and come across a cake that was used in WWII because of the rationing of supplies. I worked my magic and needless to say… it looks pretty good. It’s currently cooling so I haven’t actually tried it; but it smells amazing.

Before I get on with the recipe I must warn you that it is American i.e. it used cups instead of exact measurements. I used a small/medium cup.

Check it out – the ultimate STUDENT CAKE!!

  • Vegetable-oil cooking spray
  • 1 cup warm water
  • 1/2 cup unsweetened natural cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sunflower oil
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons distilled white vinegar (I used 1/2 teaspoons of normal vinegar)
  1. Preheat oven to 190 degrees celsius. Coat an 8-inch round cake pan with spray (I greased with vegetable oil and coated with cocoa).
  2. Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.

–UPDATE–

It tastes AMAZING!