“Always keep a smile on your, a rainbow in your heart, and some dark chocolate on hand!”
Dark Chocolate Wholegrain Brown Sugar Cake … seems like a load of dark chocolate and wholegrain happening on PAB of late. That’s where my heart lies. Whether it’s brownies, cookies or biscotti or then cake, wholegrain is the preferred choice, and often dark chocolate the perfect partner in crime!
I must confess that I begin with ‘no chocolate‘ in my intentions, but somewhere along the way cocoa and chocolate find their way into the mix or batter. It’s happened umpteen times, and now I wonder if I function on ‘auto chocolate’?
So this Dark Chocolate Wholegrain Brown Sugar Cake is inspired by the Muscavado Sugar Cake in a brilliant book ‘Good To The Grain‘. I bought the book a few years ago, and it continues to hold pride o f place on my book shelf. I might not bake out of it often, but its a constant source of inspiration alright. Just leafing through the pages gets my creativity going!Talk about inspiration. So while I was making the cake, unsure of course whether it would work out fine or not, I thought I’d experiment with the styling. I sometimes find chocolate challenging to shoot so figured I would experiment a little. You see I am headed off to the IFBM in Bangalore to host a food styling workshop. With just a clutch of days to go, the butterflies in my stomach flutter non stop.
It’s just an hours workshop and my first dedicated food styling one. I am super excited and want to cram everything I know into that one precious hour. That’s not going to happen of course, but I am trying. Food styling is so personal, it reflects a bit of you, yet it is so infinite.
That’s the thing about food photography. Just keep experimenting with different, styles, different porps, changing light… it’s this practice that helps you grow. The possibilities are infinite. Much like the pleasure you get from seeing the results! So while the recipe is to feed the blog, the few different snapshots head off to the IFBM!
I enjoy using wholegrains in my recipes, and this one is a hearty and delicious one. Getting amaranth in there made it even better. You can experiment with different combinations, even skip the cocoa like in the original recipe from the book. Oh yes, and try and use unrefined mineral sugars. Make it a habit. I have!
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Also find me on The Rabid Baker, The Times of India
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