Chocolate, kalamansi, ginger then again chocolate, textures and an elegant design is probably the best way to summerize this entremet. My love for these layered, classic cakes is no secret. There’s an entire section and category on the blog dedicated to them – they are probably the most beautiful and delicious cakes you can consider making. The beautiful layering, the interesting tastes and textures, everything is well thought and planned, sketched out and well organized. Sure, creating every layer is time consuming, not to mention the waiting time, but the final result is well worth the work. You do get this amazing satisfaction feeling at the end of it all. Although the surprise is the inside of the cake – when you cut into it, that’s when the beauty reveals and your work is showcased. Because these cakes focus first of all on taste and texture and then on design, keeping the latter to a minimum, keeping it elegant, evergreen!

This cake started as a burning desire to calm myself down after a long time without actually baking something, without planning a cake, without sketching, reading, imagining, dreaming. I felt drained out so I needed something to set my world to its right pace – baking is therapeutic to me, planning and organizing my work space as well so this felt like the right thing to do.

The flavors of this chocolate kalamansi entremet were an easy pick – chocolate for its richness, kalamansi to cut right into the flavor of the chocolate and tone it down, ginger to support kalamansi and give the whole cake a kick to remember. The final cake was well balanced I’d say – my family loved it, although they seem to like fresh cakes lately rather than rich, fudgy ones.