theblueflamesofmyluvs

today i found out that my favorite vine has an extended version and i couldnt be happier

And then I realized.

It’s in The Sims 4. I didn’t recognize the words because I’m used to hearing it in Simlish.

RWBY2 Soundtrack: HYPE; INCOMING DANGER

Aedan Cousland’s Chocolate Cake

This cake is dark as midnight, but it is also moist and surprisingly light-textured. The recipe has been in the family for years, and never fails to make a good impression. If you subscribe to the belief that there is no such thing as too much chocolate, frost with ganache (recipe follows), but many prefer a simple dollop of vanilla-scented whipped cream.

Be sure to use regular unsweetened cocoa powder for this. Dutch process cocoa powder is treated with alkaline reagents and lacks the acidity necessary to activate the baking soda.

2 cups flour

2 tsp baking soda

1 ½ tsp baking powder

½ tsp salt

2 cups sugar

¾ cup unsweetened cocoa powder

1 cup hot coffee

1 cup water

2 tsp vanilla extract

2 eggs

½ cup vegetable oil

Preheat the oven to 350 degrees Fahrenheit and position the rack in the lower third of the oven. Grease and flour two 9-inch round cake pans, one 9x13 cake pan, or one bundt pan, even if it is labeled as non-stick. Or line pans with greased parchment paper.

Combine the dry ingredients in a large bowl. Add the wet ingredients and beat thoroughly until the batter is smooth. If you lift the spoon/beaters and move them across the surface, the batter should form a ribbon that does not dissolve immediately into the rest of the batter. It will seem too wet, but it’s supposed to look like that. Pour into prepared pan(s).

Bake until the cake shrinks from the sides of the pan and the center springs back when touched. A toothpick inserted into the center should come back clean. Plan on 35 to 45 minutes for layers or a sheet cake, 50 to 60 minutes for a bundt cake. Allow to cool in the pan for 15 minutes before inverting onto a wire rack. Cool completely before attempting to frost or slice it.

Ganache:

2 cups heavy cream

1 pound bittersweet chocolate, chopped

Bring the cream to a boil and pour over the chocolate. Stir until the chocolate is melted and the ganache is smooth. Chill until it reaches spreading consistency or use immediately as a glaze.

Whipped cream:

1 cup cold heavy cream

2 Tbsp sugar

1 tsp vanilla extract