SERVES 12-20

The Mail on Sunday - You - - Lorraine Special -

200g but­ter, soft­ened (I use salted) 350g soft light brown su­gar seeds of ½ vanilla pod or ½ tsp vanilla ex­tract 1 tsp Camp cof­fee essence (op­tional) 6 medium eggs (at room tem­per­a­ture) 280g whole­meal or reg­u­lar self-rais­ing flour 1 tsp bak­ing pow­der 60g co­coa pow­der 210g crème fraîche (at room tem­per­a­ture) FOR THE CHOCO­LATE FROST­ING 120g dark choco­late, melted 180g but­ter, soft­ened 375g ic­ing su­gar 2 tbsp dou­ble cream FOR THE CHOCO­LATE GANACHE DRIZ­ZLE 140ml dou­ble cream 140g dark choco­late, roughly chopped, plus ex­tra for grat­ing EQUIP­MENT 3 x 20cm round cake tins stand mixer or hand-held elec­tric whisk (op­tional)

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