This is the partner cake to Jo’s “Eggsperiment”, as we got stuck into both side-by-side. Thanks to Jo or Lawrence for the pic too!

It’s another Dan Lepard. The sponge itself is made in a marginally convoluted fashion (separating eggs, making a kind of meringue mix with the whites), but it’s nice – with a crumbly, even texture not unlike a Madeira (according to Jo). The best part of this recipe is the icing, which is a bit like a ganache, but using crème fraîche. This gives it an almost citrussy tang, which is rather nice.

Here’s the recipe.

…I have managed to write a post since the birth of Ivy (only seven weeks ago mind you). This doesn’t mean I’ve not been baking, somehow between the madness I’ve managed a crumble, an apple cake and this White Chocolate Mud Cake for fellow cake-offer Dan on his birthday. I’ve never made a ganache before – dead simple, just hot cream poured over chocolate and stirred a bit. I always thought it was more complicated – just a posh sounding name i guess!

Anyway, this recipe was from a little Women’s Weekly booklet my sister gave me in Australia. It includes every possible chocolate cake there is (well, that might not be accurate). The cake was hideously delicious – only a small slice needed unless you’re Dan or I of course.

I will attempt to post the recipe at some point – right now i have a small window of opportunity! This is a similar recipe but not quite the same ingredients.