What are you doing. What are you doing. What have you done.
you’re telling me i can make BLACK SLUDGE THAT TASTES LIKE OREOS!?
PRETEND IT’S LEVIATHAN BLOOD
There are two kinds of people….
I RESENT THAT LEVIATHAN COMMENT SIR/MADAME.
wait for him…
In honor of the 50th anniversary, here’s links to all of the Classic Doctor Who episodes! Doctors One through Eight are featured here! Enjoy, everyone! If any of the links are broken, please let me know.
Welcome to Tumblr.
Holy shit this is the most accurate post I have ever seen in my life
wait…this is a completely different gif set on my blog…
Reblog this and then check it on your Tumblr. Go on, do it.
What? How? O_OIT KNOWS WHAT FANDOMS YOUR IN
holy shit I’m trying this
BRUCE BOGTROTTER’S CHOCOLATE CAKE
This is a staple in my house. The family beg for it and friends need to lie down and sleep after eating it. I call it Bruce Bogtrotter’s Chocolate Cake after the infamous scene in Matilda, wherein Bruce Bogtrotter is forced to eat a giant, scrumptious, heavy, moist, decadent, dark chocolate confection (“entiiire confection. See ya at lunch.”). That cake is basically this cake. It’s the most wonderful thing you’ll ever have in your life, but take care. It’s a lot. …Then again, a lot of cake is never too much.
YOU WILL NEED:
- 1 3/4 cups sugar
- 1 1/2 cups heavy cream
- 7.5 oz unsweetened chocolate, finely chopped
- 12 tbspn unsalted butter, cut into small pieces
- 1 1/2 tsp vanilla extract
- Bring the cream and sugar to the boil in a saucepan. Once boiling, reduce the heat to low and simmer for about 5 minutes. Take care not to let the pan overflow.
- Remove the pan from the heat and stir in the chocolate and butter until they’ve completely melted. Add the vanilla extract and mix.
- Let the frosting cool completely. It will start as a thin glaze but will thicken once the temp goes down. The quickest way to do this is to stick it in the fridge for an hour or so, and when cool/room temperature, it will be spreadable.
- 3 cups sugar
- 3 cups all-purpose flour
- 1 cup and 2 tbsp Dutch-processed cocoa powder
- 1 1/2 tsp salt
- 2 1/4 tsp baking powder
- 2 1/4 tsp baking soda
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 1 1/2 cup whole milk
- Preheat the oven to 350 F. Grease, flour and line two (or three, depending on size) cake tins with parchment paper.
- Combine and stir the flour, sugar, salt, cocoa powder, baking powder and baking soda in a large bowl. Set aside.
- Add the vegetable oil and milk to the beaten eggs into a mixing bowl. Set the mixer on low and slowly add the dry ingredients until thoroughly combined. Do not over-mix. The mixture itself will be rather soupy.
- Divide the batter between the cake pans and bake for around 30-45 minutes. When you insert a fork/knife/toothpick into the center of the cakes and they come out clean, they’re done. Take them out of the oven and let them cool completely. (Crucial, otherwise your cake will fall apart when you take it out of the pan!)
- Put the cakes in the fridge or freezer to cool further. This prevents crumbs from coming off while frosting.
- Stack the cakes and spread the chilled frosting between each layer, around and on top with a warmed knife.
- YUMMY. xxx