Clever way of getting Rilakkuma’s features in there
oH MY GOD
Puncher: The Last Centurion
Punchee: The Doctor
Memorable Lines: “Welcome back Rory Williams!”
Why it’s Awesome: Rory Williams has just had the absolute worst day of his life. His fiance doesn’t remember who he is, he’s just learned that he’s not only dead but in fact erased from time, which is as nothing compared to learning that he’s also a killer robot made of solid plastic (rather than either a mild-mannered nurse from Leadworth OR a badass Centurion from Ancient Rome), which he in turn discovered by accidentally/on purpose murdering the girl of his dreams, and to top it all off the universe just imploded. But none of that is what makes this particular punch so awesome. Firstly, that’s the Doctor getting punched in the face there. Some of us have been waiting nearly fifty years to see the Doctor get punched in the face, so it’s about freakin time. Secondly, the Doctor’s been generally abusive to Rory all season (well, up until he died, because after that he felt bad about the whole thing), so he really really has it coming. And thirdly, because the Doctor knows this and does it on purpose. He deliberately provokes Rory into punching him in the face, in order to ensure that he’s still one of the good guys. The Doctor gets himself punched in the face, because he’s manipulative and is not above manipulating even himself. It’s like “Good for you! I totally deserved that!” And he really did deserve it, you have to admit - and Rory is still man enough to turn him around and punch him in the face, because even if you’re a twice dead killer robot at the end of the universe, you don’t hit people from behind. Not when you could punch them in the face.
Where to find it?: Doctor Who, “The Big Bang” by Steven Moffat
Because there is a Tumblr dedicated to important punches in entertainment history. Of course.
For the Cake:
125g unsalted butter, softened
150g caster sugar
185g self-raising flour
1 tablespoon cocoa
100g dark chocolate, melted
65g milk chocolate chips
2 tablespoon hazelnut oil
Whipped cream for sandwiching the layers together
Preheat oven to 180 degrees C. Grease 2 x 20cm round cake pans and line with baking paper.
Put the butter and sugar in the bowl of an electric mixer and beat for 6 minutes ot until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa into a bowl bowl. Fold half the flour mixture into butter mixture and stir in melted chocolate. Fold in the remaining flour mixture, then the buttermilk. Add the chocolate chips and stir to combine.
Divide the batter between the two cake pans, making them as even as possible. Bake for about 20 minutes or until a wooden skewer come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Frosting:
2 tablespoons golden syrup
125g caster sugar
175g dark chocolate
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over low heat. Let it come to the boil then take it off the heat.
Break up the chocolate into small pieces and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes.
Leave it to cool a little, it should be still warm but spreadable.
Put one cake on a serving platter and sprinkle the top of it with 1 tablespoon of the hazelnut oil. Cover this cake with whipped cream. Sprinkle the bottom of the other cake with the other tablespoon of hazelnut oil and place it on top of the cream topped cake. Pour the frosting on top of the cake and spread to the edges.