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The Journey 2020 Workshop Announcement + A Salted Double Chocolate Bundt Cake

Beautiful styling by Mandy Couzens

THE JOURNEY 2020 – June 3-7 in France

I’m so incredibly excited to announce this year’s The Journey Workshop, with me, Sissel, Christian, Elle-May and Olivia.

We will stay in the country side of the Loire Valley in France, in the most beautiful artist home and painting studio with sooo many fantastic opportunites for photography, painting, creating cinemagraphs or short films, branding, or perhaps you’d like to cook or bake something special? This is what The Journey is about, you work on your dream project and we are there to guide and assist you with whatever you need.

We had an incredible experience last year, and were lucky enough to have Elle-May and Christian come for a day as guest teachers but now they are back as hosts! Tickets are released to our mailing list on February 19 and the website on February 20, so make sure to sign up to our mailing list now! If you’d like more information, you can find it here!

Ahh, where do I even begin? It has taken me ages to get this post up for some reason. I don’t even have words for how amazing this experience was! Just incredible and so inspiring. Sissel was kind enough to invite us all into her home in the Loire Valley in France, and it is just the epitome of France – for me, that is, haha. A beautiful old, stone building with so much charm and many quirks. I love that.

I think you all know by now that I’m a woman of few words, so I will let the photos speak for themselves. Hopefully I’ll see you in France instead, and we can experience it together!

Part of the group! Here is Mandy, Christian, Elle-May, Aurore, Kiri, Olivia and Sophia. Outside the frame is Sissel, Didi, Stella and Egle. <3 And I was also lucky to meet Ruth and Melanie on the last day!
Beautiful ceramics by Tina Kami. Drinking my coffee from one of those cups as I’m writing this!

Salted Double Chocolate Bundt Cake

Yields one bundt cake, serves 10-12

Some notes about this recipe: I suggest using coffee in the cake as it heightens the chocolate flavor, but water works too. I suggest making it a day ahead of when you plan on serving it because it honestly gets even better after a day or too!

 

Ingredients

Chocolate cake

  • 200 g (~1 3/4 sticks) salted butter
  • 125 ml (1/2 cup + 1 tsp) milk
  • 240 g (1 2/3 cups) all purpose flour
  • 1 1/2 tsp. baking soda
  • 68 g (2/3 cup) cocoa powder
  • 300 g (barely 1 1/2 cups) granulated sugar
  • 1/2 tsp. flaky salt
  • 2 medium eggs
  • 150 ml (2/3 cup) sour cream or thick yogurt
  • 125 ml (1/2 cup + 1 tsp) hot coffee or hot water

Dark chocolate glaze

  • 100 g (3.5 oz) dark chocolate (70%), finely chopped
  • 50 g salted butter
  • Extra salt to sprinkle

Instructions

Chocolate cake

  1. Preheat oven to 175°C (350°F). Grease a 10-cup bundt pan (2.4 liters) and dust with flour or cocoa powder.
  2. Melt the butter, add milk and set aside to cool.
  3. In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and beat until just smooth.
  4. Add the hot coffee and stir until smooth (batter will be quite runny).
  5. Pour the cake batter into the prepared pan. Bake on the lowest rack for about 45 minutes (but start checking around 35 minutes) or until a cake tester comes out clean. Remove the cake from the oven and let it cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.

Dark chocolate glaze

  1. Combine the chopped chocolate and butter in a saucepan and place it over low heat. Stir until everything is completely melted. Set aside to cool to room temperature.
  2. Pour the glaze on top of the cake. Sprinkle with extra salt if desired.
 
Gorgeous dreamware from Polders Old World Kitchen
Sissela and Egle painting on a Son de Flor dress
Beautiful pandan chiffon cake by Aurore

Reader Interactions

Comments

  2. Such beautiful photography, you really captured your experience and thank you for sharing . Life is so scary at the moment here in Toronto, Ontario, Canada and we are forced to stay inside. So thank you Linda for showing such beauty when there is so much sadness in the world.,

    Reply

    • Hi Therese! Thank you so much for your lovely comment. It makes me happy that you enjoyed my post 🙂 Hope all goes back to normal soon! Stay safe x

      Reply

  3. Hello , just love your photography and recipes. Question , how can I get that bundt pan you used to make the double chocolate salted bundt cake? Just stunning!
    Thank you so much.

    Reply

  4. I originally found you on Pinterest for your blueberry cardamom muffins (now my go to recipe) and since then keep coming back for more! I made this and the texture is DIVINE! I do have a question when I flipped my cake it wasn’t that same beautiful dark chocolate color yours it was almost as I over greased and added too much flour. how do I avoid that?

    Reply

    • Hi Laura! This makes me so happy to hear, thank you!! You can dust the pan with cocoa powder too, that will probably help with the color! Was the inside of the cake the same color? If not, it might have to do with the cocoa powder as I’m using Dutch Process that is a bit darker!

      Reply

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