Jessica Kruger: A brilliant cacao and kale birthday cake

The  Staff Canteen

The Staff Canteen

Editor 8th October 2015
My name is Jessica Kruger and in September 2014 I opened ETHOS - a fast casual dining concept just off Oxford Street, London. Since I became vegan in 2012, I found myself increasingly frustrated with the lack of exciting, interesting options when eating out, and so wanted to launch a meat-free restaurant that gave diners real choice.  At ETHOS we strive to create vibrant and deliciously different food, taking inspiration from across theKruger october low res world, and operating a pay-by-weight system giving customers real flexibility on what, and how much, they eat. Of course, to make sure our dishes look and taste as good as they can it’s important that we work around the seasons and this is something the chefs at the restaurant and I are always considering. For the next six months I’ll be sharing some of our favourite recipes in this blog, using a star seasonal ingredient, from the delightfully crisp and crunchy baby gem in the summer to heartier leeks, swedes & turnips in the colder months.

October's star ingredient:

Time really does fly and I can’t believe Ethos has now been open one year! We’ve already welcomed our 100,000th customer to the restaurant and have watched as more and more people have heard about what we do and come to visit. Ethos restaurant pictureThroughout next week, from the 12th to the 18th October, we’re celebrating our birthday in the restaurant with a whole range of secret surprises and social media giveaways. It’s going to be a brilliant week, but what would a birthday be without a cake? It’s really important to us that our birthday cake represents us as a restaurant, so we needed to think of something that would be different, delicious and strike the balance between indulgence and well being. After much discussion we decided on an incredible Cacao & Kale birthday cake!

>>> Read more blogs from Jessica here

We’ll be selling the cake all week in the restaurant, so do pop in, try a slice and wish us a happy birthday. Or, if you can’t make it why not make your own using the recipe below – be sure to tweet us a picture of your creation! #Ethosturns1 For the cake: Ingredients
  • 80g melted butter
  • 30g cacao powder
  • 125ml maple syrup
  • The juice of 2 purple kale leaves
  • ½ tsp bicarbonate of soda
  • 2 eggs
  • 100g self-raising flour
Methodkruger low res october
  1. Preheat the oven to 180°C
  2. Grease a 500ml volume cake tin
  3. Mix the cacao and melted butter into a smooth paste
  4. Into the paste add the maple syrup, kale juice and bicarbonate of soda
  5. Mix again until smooth then put aside
  6. With an electric hand mixer beat the eggs until they make stiff peaks
  7. Incorporate the cacao mix into the eggs, add the flour and beat until mixed
  8. Pour the mixture into the greased cake tin and bake for 20-25 minutes
For the icing: Ingredients
  • 50g margarine
  • 40g cacao powder
  • 175ml milk
  • 1tsp vanilla extract
  • 425g icing sugar
Method
  1. Melt the butter and cacao powder over a low heat then set aside to cool a little
  2. In a bowl, mix the vanilla into the milk. Then, using an electric mixer, beat in the butter and cacao mix until combined
  3. Carry on beating and slowly add in the icing sugar until the icing has reached the right consistency. It should be spreadable but not to thin.
Use a wide blunt knife to spread the icing on top of the cake and then serve. A cake like this is perfect for surprising dinner party guests or as a treat after a hard day’s work. For more information on our birthday follow us @ethosfoods. Jessica KrugerThe idea for ETHOS came about in 2012, when Australian born Jessica became a vegan and, despite her love of trying new foods and eating out, found herself increasingly frustrated with the lack of options available when dining out, especially in comparison to the rest of the world. Seeing a gap in the market, and at just 26 years old, Jessica was inspired to create a new all-day dining experience focused around a meat-free global menu that gives customers real choice in what they eat, how much they eat and how they pick and mix it. ETHOS opened in September 2014 and is a fast-casual dining concept, which focuses on deliciously different meat-free food from around the world, served in a sophisticated and contemporary setting. For more information visit www.ethosfoods.com

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 8th October 2015

Jessica Kruger: A brilliant cacao and kale birthday cake