Every day is all we have

Springtime usually calls for celebration.

The days are getting warmer, the sun’s out and everything seems to be looking up - until the rain returns and you get an update on the latest conflict, war or political scheme. It seems like every day there’s another disaster, with barely any positive news to balance it out.

In the face of such devastation, it can seem impossible to feel optimistic. However, I believe that this is even more reason to celebrate. Every day is all we have, so we might as well use the fine china, plan a picnic and bake a cake for the sake of it. It may feel pointless, but the act of gathering and connection is what creates the celebration.

In this way, celebration becomes a powerful source of hope, a buffer against the continuous barrage of tragedy occurring in the world. By intentionally taking the time to celebrate, we create a sense of stability among the chaos.

And what better way to celebrate than with a cake. You could go all out if you wanted: tiers, fancy buttercream and carefully considered flavours are always a fun challenge. But I think a simple chocolate cake does just fine - it’s classic for a reason.

I’ve been making this cake for my whānau all year, tweaking it slightly each time to improve the recipe. The result is a beautifully soft chocolate cake that is simple and luxurious, and takes no time at all to whip up.

So, the next time everything feels overwhelming or dystopian or simply too much, find some sweet treats and gather your loved ones around you.

Sometimes we just need an excuse to eat the cake.

Best ever chocolate cake

This cake is called "best ever" for a reason. Easy to make, full of rich chocolate flavour and light and fluffy, yet firm enough to be layered into a show-stopping dessert. 

However, I like it best when left in one piece and simply topped with cream and fruit.

Cooking time 45min

Serves 15

Ingredients

2 cups plain flour

1 ½ cups white sugar

½ cup brown sugar

2 tsp baking powder

1½ tsp baking soda

1 tsp table salt

1 cup milk

½ cup neutral oil

2 large eggs

1 tsp vanilla essence

1 cup boiling water

¾ cup cocoa powder

1 tsp espresso powder

Method

Preheat the oven to 175°C. Line a 30cm x 25cm roasting pan with baking paper and set aside.

Whisk together the flour, white and brown sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together the milk, oil, eggs and vanilla essence, then gently fold into flour mixture until combined.

Whisk together boiling water, cocoa powder and espresso powder, then whisk into flour mixture to make a smooth, runny batter.

Pour into the prepared oven pan and tap lightly on the bench to remove any larger air bubbles from the surface. Bake until a toothpick inserted in the centre of the chocolate cake comes out clean, about 20-30 minutes.

Cool in the tin for 20 minutes, then remove from tin and cool completely on a wire rack.

Photo: Elly Bulger-Patrick

Spiced whipped cream

This makes a light, fluffy icing that isn’t too sweet. It’s not as rich as regular buttercream and comes together much faster.

Just make sure to whip it right before serving, as it can deflate, especially in warm conditions.

Cooking time 5min

Makes 2½ cups

Ingredients

300ml heavy cream

2 Tbsp brown sugar

1 tsp vanilla paste

½ tsp cinnamon

¼ tsp ginger

⅛ tsp mixed spice

Pinch of salt

Method

Whip all ingredients together in a large bowl until medium-soft peaks form. Use quickly.

Assembly:

1x best ever chocolate cake

1x mulled wine poached fruit

Reserved cherry juice

1x spiced whipped cream

To assemble:

Using a toothpick or fork gently poke holes all over the cake. Spoon the cherry juice over top and set aside for five minutes.

Spread the cream over the cake, using the back of a spoon to make swoops.

Spoon over some of the mulled fruit and serve immediately.

Photo: Elly Bulger-Patrick

Mulled wine fruit

This is one of those desserts that sounds impressive but is so easy to put together.

You can use any combination of fruit - apples, berries and plums all work great, and fresh summer stone fruit would be incredible.

The leftovers make a decadent topping for yoghurt, custard or even French toast.

Cooking time 25min

Serves 6

Ingredients

1 cup brown sugar

1 cup cheap red wine

1x 680g jar pitted cherries, drained, juice reserved

4 pears, peeled and thinly sliced

3 cinnamon quills

5 cloves

3 strips of orange peel

1 tsp table salt

Juice of one lemon, to finish

Method

Combine sugar, wine and half of the cherry juice in a large saucepan. Add the cherries, pears, cinnamon quills, cloves, orange peel and salt.

Place over medium heat and simmer for 20min until the pears are tender, deep red and syrupy. Finish with the lemon juice and cool completely. Store in the fridge.