< coffee & walnut cake with dark chocolate ganache and bay-infused icing >
After working on this recipe for a while I’ve come to the conclusion that the flavours need separating. At the moment all three are competing and the coffee and dark chocolate overwhelm the bay leaf every time (no matter how strong I make the icing).
I think, however, I’ve might have found the perfect partner for my delicious bay leaf infused Swiss meringue buttercream: honey!
Anyone want to put their hands up to test the new version? A honey, cocoa nib and bay leaf layer cake.
Let me know if you’re keen!