• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  The Ulti­mate Choco­late Cake

  This recipe is made from a com­bi­na­tion of two choco­late cake recipes. The sponge is adapted from Angela Nilsen’s ‘Ulti­mate Choco­late Cake’ recipe and the ganache from Orlando Murrin’s ‘Cel­e­bra­tion Choco­late Cake’ recipe.

  For The Sponge
  200g good qual­ity dark choco­late, about 70% cocoa solids
  200g unsalted but­ter, cut in pieces
  1 tbsp instant cof­fee gran­ules
  85g self-raising flour
  85g plain flour
  1⁄4 tsp bicar­bon­ate of soda
  200g light mus­co­v­ado sugar
  200g golden caster sugar (I used 180g Golden Caster Sugar and 20g White Caster Sugar)
  25g cocoa pow­der
  3 medium eggs
  5 tbsp/75ml buttermilk

  N.B. If you wish to make a lighter sponge only use 100g of the choco­late. How­ever, it is sweeter.

  For The Ganache
  220g dark choco­late, about 70% solids, chopped
  240 ml dou­ble cream
  2 tbsp golden syrup
  2 tbsp unsalted but­ter, at room temp

  To Dec­o­rate
  3 tbsp crys­tallised vio­let petals

  read the rest of this recipe

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