Dan Lepard's vanilla chocolate layer cake recipe

The best way to say "I love you", with a chocolate crème fraîche frosting. 275g unsalted butter 150g caster sugar 4 large eggs, separated 225g plain flour 1½ tsp baking powder 1 vanilla pod, scraped 1 tbsp milk 200g dark chocolate 100g icing sugar 100g crème fraîche Line the bases of two 20cm round sponge tins with nonstick paper and heat the oven to 180C (160C fan-assisted)/ 350F/gas mark 4. Beat 175g butter, 75g caster sugar and two egg yolks until light and fluffy (save the other yolks for another use), then beat in half the flour, baking powder, vanilla scrapings and milk until smooth. In another bowl and using clean beaters, whisk the egg whites until thick, then beat in 75g sugar to a soft meringue and beat with the butter mix. Sift and fold in the remaining flour, divide between the tins and bake for 25 minutes. For the frosting, melt 100g butter with the chocolate, beat in 100g icing sugar until smooth, and leave until barely warm. Beat in the crème fraîche and leave to set slightly. Peel the paper off the cakes and brush the tops with water. Spread the frosting on top of both, put one layer on the other and give the sides a light coating of frosting. Chill, then spread with any remaining frosting. danlepard.com/guardian