41. Living on a Narrowboat What Can We Do to Help Out? Vaccines & Chocolate Cake!

Living on a Narrowboat what can we do to help out Nature? It has been so beneficial to so many people over the last year and now we need it more than ever before. Anthony visits Salford Royal Hospital for his Covid Vaccine but then we have a set back.
Back in the galley of our boat Anthony bakes a Chocolate Cake and we receive a very pleasant surprise from one of our viewers.

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According to channel 5 we are a Yorkshire couple living on a Narrowboat. We are happy to be adopted by Yorkshire as we love it here. As inexperienced Narrowboat owners you will learn what it takes to live and work from a Narrowboat. Why not follow our journey.

Anthony was inspired by Fran from Floating our Boat to do the rag rug To see Fran and Richies Channel “Floating our Boat” check out their channel.
https://www.youtube.com/c/FloatingOurBoat/featured

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They stock a wide range of plastic-free body care, cleaning and food refills, pet products, vegan foods, gifts, games, soaps and so much more. https://therailweigh.com

Ingredients for the chocolate cake

200g dark chocolate (about 60% cocoa solids), chopped
200g butter, cubed
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
¼ tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
50g grated chocolate or 100g curls, to decorate
For the ganache

200g dark chocolate (about 60% cocoa solids), chopped
300ml double cream
2 tbsp golden caster sugar
Method
STEP 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
STEP 2
Put 200g chopped dark chocolate in a medium pan with 200g butter.
STEP 3
Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
STEP 4
Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
STEP 5
Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
STEP 6
Beat 3 medium eggs with 75ml buttermilk.
STEP 7
Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
STEP 8
Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).
STEP 9
Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
STEP 10
To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
STEP 11
Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
STEP 12
Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
STEP 13
Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.