Yes, you read that properly. Four layer. Chocolate. Ombre. Cake. It's like a blogger dream cake, I swear to god- even more so because it goes perfectly with both tea and coffee.
Today is my last day at work. It's a very, very strange feeling- the last six months (and in particular, the four weeks since I handed in my notice) have flown by. I've learned a lot. I've met some wonderful people- colleagues, students, and Kate Granger included- and I genuinely am sad to be leaving.
It's a funny sort of sad though- I'm so excited for the next stage, and as this job was always maternity cover I never really had the full sense of ownership as I did in my last job. It also took so long for my colleagues to get to know me, and me them- I've previously been a real chatterbox and practical joker at work, and in this job have been forced to be a little quieter. No turning my boss' entire desk upside down in this job (which I previously did).
I've had my ups and downs- high points included pulling off an incredible student session at a big national event, and lows included being made fun of at work in a reverse snobbery kind of way (apparently, not knowing what a Toast Topper was equated to me being the sort of person who only shops in Waitrose. I'm not that person).
Over the past six months I have baked numerous cakes, taken a trip to Llandudno, attended multiple events, charmed the director, listened to colleagues rant, written six e-newsletters, scheduled more tweets that I care to think about, and learnt an awful lot about myself.
As I write this, it doesn't even really feel like I'm leaving. My handover document is unfinished, my desk is very clearly still mine, and I really don't believe that I won't be going back on Monday. It's baffling, really.
So it was only fitting really that I took my colleagues a fairly spectacular cake to say farewell. As a number of my colleagues were scheduled to be out of the office today, I took this in on Tuesday. In a team of seven, it lasted two days- which I think is quite impressive going, and tells just how good this cake really is.
I'm not going to post the recipe here, as I followed Kathryn's instructions to the letter- just with gluten-full flour rather than gluten-free, because none of us are gluten intolerant, and in 8 inch pans, so my layers were slimmer than Kathryn's 7 inch ones. And when you make it- maybe put slightly less than a full tablespoon of cocoa powder in the third layer- for me, there wasn't quite enough of a distinction between the third and fourth layers. Still bloody delicious though.
It's a wonderful cake, and I strongly suggest you make it. It might make your colleagues wish you weren't leaving- or it could just make a really great birthday cake for a friend.