White Chocolate Mud Cake
250g (1 cup) Butter, chopped
150g (1 lb)White chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) Milk
1 1/2 cups (225g) Plain Flour
1/2 cup (75g) Self-raising Flour
1 teaspoon Vanilla Essence
2 Eggs, Beaten lightly
White Chocolate Ganache:
1/2 cup (125ml) Cream
300g (12 oz) White Chocolate, coarsely chopped
Cake:
Grease deep 20cm- round cake pan. Line the base and sides with baking paper.
Combine butter, chocolate, sugar and milk in medium saucepan; stir over low heat, without boiling, until smooth.
Transfer mixture to large bowl. Cool for 15 minutes.
Preheat oven to moderately slow.
Whisk sifted flours into mixture, then stir in essence and eggs.
Pour the mixture into prepared pan, bake in moderately slow oven for 1 hour. Then cover pan with foil and bake about another 45 minutes.
Stand cake in pan for 30 minutes, turn onto wire rack to cool.
Spread top and sides of cold cake with chocolate ganache.
White Chocolate Ganache:
Bring cream to the boil in small saucepan; pour over chocolate in small bowl, stirring until chocolate melts.
Cover: refrigerate, stirring occasionally, about 30 minutes or until spreadable.
ENJOY!