this recipe from Dan Lepard popped up on my Facebook page. I still miss Dan's weekly column in the Guardian newspaper, so the fact that he has new recipes appearing occasionally on Australian Good Food is very exciting for me. Even though I'm not a big fan of white chocolate (neither eating it nor using it), this cake seemed just what I was looking for, so I was prepared to try white chocolate once more.
Apart from that everything went smoothly, even though it was quite an unconventional recipe. I decided to use sunflower oil rather than olive oil, but that was the only change I made to the ingredients. Once the cake batter was made and divided between three tins, using scales for accuracy, they only needed 25 minutes in the oven.
I was very pleased with this cake; the cake layers were dark, rich, tender and very moist - everything you want in a special occasion chocolate cake! The buttercream didn't seem as sweet as I expected, possibly because of the addition of the mascarpone, and complimented the bitter notes of the cake very well. Green and Black's White Cooking Chocolate contains quite a lot of vanilla, and this additional flavour worked well in the buttercream too.
I'm sending this cake to July's We Should Cocoa event, hosted by Choclette at Tin and Thyme. Choclette also has a July birthday, as do many of her friends and family, so wants participants in this long-running event to just celebrate July with chocolate! Anything goes, as far as a theme is concerned, as long as it's celebratory, so my birthday cake should fit in well!