Wowzers, it seems I am on the cake making train lately. Not that I am complaining, there is something so decadent about a piece of cake that no other dessert can match. This is a cupboard version - nothing fancy schmancy in terms of ingredients - just a great simple choc cake. This number is super moist and superbly easy. Enjoy it xo
In other news
The French edition of Bistronomy has hit the shores of France. The French publisher Marabout has slightly edited the cover, this version is dark and moody, I love it although cannot say it beats the original edition which has a very special place in my heart.
Also my delightful editor at Fairfax Daily Life has left Syndey for Washington DC for a 12 month sabbatical and I was tasked with making her going away cake (no pressure). I decided on a vanilla bean sponge with a lemon curd centre and covered it in Italian meringue with some fresh berries, edible flowers and silver leaf. Here is a pic of the end result. It was rather pretty I must say.