The icing on the cake. Literally.

Well, you sexy beast. I bet you’re feeling pretty proud of yourself, aren’t you? You should be. There’s just one teeny tiny thing left to do to crown your cake in glory. I’m going to apologise in advance for my final pictures. It’s not a delicate attractive cake like wot I usually make. It’s a bit of a hulking brute. My excuse is it was a Monday afternoon extravagance, not a proper weekend cake. Anyway. Bring on the ganache.

Ganache ingredients
150ml double cream
1 teaspoon vanilla extract
1 teaspoon unsalted butter
150g dark chocolate

1. You are going to be so, so excited when you see how easy this is.

2. Put it all in a pan.

3. Heat.

Did you just die a bit of excitement? I did. Glorious.

Now, you just spread your creme patissiere thickly on the top of one of the cakes:

My cake looks very flat here. It wasn’t. Must be a dodgy angle. Hmm…a camera angle that makes things look smaller than they are….I must experiment with that….

Then just spread your ganache on top. And take a huge slice out:

Honestly, I do apologise for this rather unattractive looking cake. It tastes delicious, I can assure you, and I’ll be making up for it this weekend with a Passionfruit and Lemon Curd layer cake, as well as other lovelies. Enjoy!

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