This is the thing about working in a field that is unrelated to anyone at home – you charter into the unknown waters with heart + soul, barely coming up to breathe, and as the tides take you in various directions and streams, you finally emerge a whole new person. As the year comes to an end, I have yet to believe what an eventful and productive year it has been. In terms of creativity, it just keeps on getting better and better.
And so, when the life is as hectic, chaotic and crazy as mine, the kitchen travails are exact opposite – calm, simple, soothing.
Chocolate and ginger is a beautifully warming combination that soothes the soul and envelopes you like a hug. As the weather has greatly improved here, I’m in constant need for warmth – which means, tea or coffee with a slice of cake.
This cake has no added flavouring – just chocolate and fresh ginger – i.e. keeping it real and simple. The prep has no added effort – which means, it is made in a jiffy with basic pantry ingredients – flour, butter, sugar, eggs and cocoa powder. The frosting is more like a glaze of white chocolate, with just a bit of cream to make it ganache like and real vanilla bean. To garnish, I pretty it up with caramelized ginger and some toasted pecans – all of which is entirely optional!
Recipe adapted from: Mary Berry