Paris

Tea by Thé, 2 Place du Palais Royal | Earl grey bergamot tea with an almond macaroon and canelé.

Ceiling of Galeries Lafayette | The Louvre.

Lunch in Monmarte.

Academie Nationale de Musique | Notre Dame.

Malteaser Cake

Chocolate cake mix:

Vegetable oil
200g butter, softened
200g caster sugar
4 eggs
140g plain flour
60g cocoa powder
pinch salt
2 tsp baking powder
Malteasers to decorate

Chocolate buttercream:

250g butter, softened
500g icing sugar
100g dark chocolate (at least 70% cocoa solids), melted and cooled

• Preheat the oven to 180 degrees. Line an 8 inch round cake tin with baking paper and grease with vegetable oil.
• Cream butter and sugar together for a few minutes until soft and creamy.
• Add half the eggs and flour and mix until well combined.
• Add the rest of the eggs, flour, cocoa powder, salt and baking powder.
• Bake in the middle of the oven for 30 - 40 minutes or until a skewer comes out clean.
• Leave to cool in the tin.
• To make the buttercream, whisk the butter and icing sugar together until fluffy.
• Add the cooled, melted chocolate and mix for another 2 minutes.
• Once completely cool, carefully cut the top with a large serrated knife. Turn the cake upside down so the bottom becomes the top.
• Eat the top J.
• Split the cake horizontally and sandwich the layers together with 1cm of buttercream.
• Spread the remaining butter cream over the top and decorate with Malteasers.

Enjoy!