We think we can control it all. To some extent we might be able to do it but let me tell you this – You are kidding yourself if you think you can control it all. Family, work, work relationships, social connections and your own personal space are just few of the things most of us juggle. We set ourselves up for failure when we think we have it all and then when something goes wrong we feel shocked at how on earth did that happen. Relationships are the trickiest of the lot and as years go by I am left with fewer and fewer friends. How did I end up becoming a social failure ? I find it immensely difficult to connect with people beyond the acquaintances stage. I do not have the motivation to invest and nurture a social relationship. I am drawing up a list of invitees to a religious function – the first ever – at my home and I realize there are not even a handful that I feel comfortable calling to my home and into my space.
It doesn’t make me unhappy; this revelation. It only makes me ponder about how I have changed over time. Earlier I wasn’t outgoing but I had many friends and now I am more outgoing and approachable and I only have a handful! Funny how life is always such a paradox!
What has been your experience with having friends and building connections?
Anyhow having fewer friends is not a bad thing always. You can have more cake to yourself. It is important to look at the bright side, no matter what 🙂
This cake is an adaption from recipe in Donna Hay Magazine that uses black salt. Sea salt works just fine and pairs beautifully with the dark chocolate flavour in the cake. The photograph inspiration is also from Donna Hay Magazine which I believe produces the best pictures if you are looking to improve on your food photography & food styling skills. Recipe is fairly simple and the sea salts adds to the dark chocolate drama like lightning does to the dark and rainy skies.
The recipe is as follows –
- For the Cake
- 375g Self raising flour sifted
- 50g cocoa, sifted,
- 330g caster sugar
- 4 eggs
- 375ml milk
- 250g unsalted butter, melted
- 200g dark chocolate, melted
- 2 tsp vanilla essence
- 2 tsp sea salt flakes
- For the Dark Chocolate Ganache
- 400G dark chocolate melted
- 250G Sour cream
- Preheat oven to 180°C (350°F). Place the flour, cocoa, sugar, eggs, milk, butter, melted chocolate and vanilla in a large bowl and whisk until smooth.
- Pour the mixture in a round cake tin lined with baking paper and bake for 60 minutes or until cooked when tested with a skewer. Allow the cake to cool completely.
- While the cakes are cooling, make the ganache. Place the melted chocolate and sour cream in a large bowl and mix to combine. Set aside in the refrigerator for 10 minutes or until firmed slightly.
- Spread the ganache over the cake.
- Sprinkle with the black salt to serve. Serves 8–10.
- originally it is a two layer cake but I made it into a single layer cake.