Our ultimate chocolate cake recipe to make your weekend

And our new look and recyclable packaging

hi everyone Ella and I met in early 2015, shortly after her first book was published. We dated for a full week before we decided to move in together, we got our beloved dog, Austin, after six weeks, and after four months we got engaged. In that period, we also decided to team up and start working together. As you can imagine, we got a lot of strange looks from people thinking we had gone mad!  Ella's first book reached heights beyond her wildest dreams, but on a walk together in mid-2015, we discussed how we felt Deliciously Ella could be even more. How about a café? How about a range of food products, across category, with only natural ingredients: an experiment never done before? An app? Wellness retreats one day?  Like our courtship, things have moved incredibly fast over the past five and a half years, and many of the activities we had discussed back on that sunny walk in 2015 have managed to come to life. However our branding hadn't felt like it had quite evolved enough with the journey, so mid-last year we decided to see what we could do to improve it. Three themes became clear: 1) Our brand wasn't operating consistently across our app, food products and café 2) We wanted a bolder, clearer brand appearance 3) We were sick of being told by suppliers that kerbside recyclable materials weren't available for our packaging, and wanted to push further to find materials that would lead the way in sustainability. We went through endless iterations of how our visual identity could look, as well as speaking to packaging engineers all over the world. What's resulted is our new, much bolder and clearer look, which we've been thrilled to roll out across our brand since January this year with our app, social channels and website, and more recently with our food products. We hope you love the new look as much as we do. Even better, our range of food products is now almost entirely packed in a new paper based film which is kerbside recyclable throughout the UK. We're proud to be the first brand in our space to be using it. Matt Celebrating the women in my life This week marked the celebration of International Women's Day. Throughout my life, I've been known as Tessa's son, Jess' brother, Ella's husband, and now Skye and May's Dad. The women in my life define who I am - I couldn't imagine a greater blessing. I get to work with an inspiration each day that I get to call my wife, but I also get to work alongside three other brilliant women who hold the three director level positions in our company: our commercial director, marketing director, and finance director. 70% of our head office team are women, something we're very proud of. My Mum said 'you can't be a little bit equal, you are either equal in pay and opportunity, or you're not'. We will continue to strive to help deliver this necessity. special newsletter recipe chocolate brownie cake serves 8-10 We've been loving cooking our way through lockdown - our kitchen at home has never been busier and it's really brightening up the week. Skye loves helping us and we've bought her a little 'kitchen helper' so she can stand at the island and get involved – it's the messiest, shoutiest (on her part!), best way of spending time together. On the weekends we try and make a fancier dinner, a bit like we're in a restaurant, and this cake has been the go-to pudding. It's unbelievable. Truly one of the most delicious things we've had in ages, so we wanted to share it with you for a little lockdown lift (and just in time for Mother's Day). recipe below ingredients 100g melted coconut oil  350g coconut sugar  400g self-raising flour (we use gluten-free) 200ml almond milk  100g dark chocolate, chopped into small pieces (plus 100g extra if you want to drizzle some on top) 4-5 heaped tablespoons of cacao powder (60g) Pinch of sea salt flakes method Preheat the oven to 180C, fan setting. Line a 23cm cake tin with baking parchment. In a large bowl, mix together the coconut sugar, flour, cacao powder and sea salt flakes until there are no lumps.  Pour in the melted coconut oil and almond milk, and mix well until a thick batter forms.  At this point, mix through the chopped chocolate pieces. Spoon the mixture into the lined cake tin and cook for 30-35 minutes until cooked through but still a little fudgy in the middle. If it feels too soft, place back in the oven for 5-10 more minutes. Once cooked, remove from the oven and leave to cool to room temperature - the cake will continue to set during this time. If you're drizzling more dark chocolate on top, simply melt 100g over a low heat. Once melted, use a spoon to drizzle the melted chocolate over the top of the cake.

                                                           

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