"In fairy tales, it's where children get lost, where witches build houses made of cake, and where transformations occur in the shadow of trees. But it's also a place of deep, loamy quiet a world that hums with hidden life. This cake draws on that dark magic: a tender chocolate sponge, earthy and aromatic with cocoa powder and olive oil, topped with a rosemary-infused ganache and strewn with textures that nod to moist soil, fallen leaves, moss, bark and fungi."
"Heat the oven to 190C (170C fan)/375F/gas 5, and grease and line a roughly 28cm x 23cm baking tin. Sift the flour, cocoa powder, baking powder, bicarb and salt into a large bowl. In a second bowl, whisk the eggs and both sugars until slightly thickened, then add the oil, melted butter and vanilla. Whisk well to incorporate, then add the kefir and mix smooth. Pour the wet ingredients into the bowl with the dry and whisk to combine. Stir the coffee granule"
An enchanted-woodland chocolate cake combines a tender cocoa sponge flavored with olive oil and instant coffee. The cake batter includes plain flour, unsweetened cocoa, eggs, caster and soft brown sugar, melted butter, olive oil, vanilla, drinking kefir, baking powder, bicarbonate and sea salt. A rosemary-infused chocolate ganache is made with double cream, rosemary sprigs, dark chocolate and flaky sea salt. Optional 'forest floor' decorations include cocoa nibs or crumbled brownies, chopped hazelnuts or pistachios, black sesame seeds, rosemary sprigs, chocolate shards, edible flowers and meringue mushrooms. Bake in a lined 28cm x 23cm tin at 190C/375F until cooked through. Serve simply with whipped cream.
Read at www.theguardian.com
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