Shane Smith

Well, again, it depends when you're slicing it.

You get one layer of chocolate on the bottom.

That can be down to either the chocolate chips can be sometimes a little bit too big and they can sink down.

But again, if your initial cake batter is a little bit on the softer side, they will be more prone to sinking on the bottom.

Not liquidy, exactly.

So and again, when you're baking on a hot day in the kitchen, everything tends to be a little bit warmer.

So again, if your butter is a little bit firmer, it will soften up as you work with it.

So again, it's about knowing all those little bits and pieces.

So I'm no choice here.

So this is a very simple vanilla loaf cake.

So your simple butter, sugar, vanilla, eggs, flour, nothing in there, cupboard staples.

But what I've done here, just to elevate it a little bit more, is once it's baked and I let it probably bake it the day before, I then take it and I scoop out the centre part.

I cut out a little bit in the middle and I fill that with a cheesecake filling.

So there's silence.

I used delicious Clark strawberries that are in season now.

Lovely Irish strawberries.

And I've just mixed that with some full fat cream cheese.

We love a Clark strawberry.

They're very good.

It's a Cavan thing maybe.