White Chocolate Mud Cake

• 250 grams butter
• 180 grams good quality white chocolate, coarsely chopped
• 1 1/4 cups caster sugar
• 3/4 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 1 teaspoon vanilla extract
• 2 eggs

Grease a 20 cm round cake tin. Line with baking paper. Combine butter, chocolate, sugar and milk in a medium saucepan.  Stir over a low heat without boiling until smooth. Transfer to a large bowl and cool until it reaches room temperature.
Fold in the sifted flours and add the vanilla and egg.  Pour into the cake tin and bake for about 1 hour and 30 minutes at 170 degrees.  Let the cake sit in the tin for 5 minutes before turning onto a wire rack to cool.
Ice with White Chocolate Ganache when cake is cool.
White Chocolate Ganache

• 1/2 cup thickened cream
• 350 grams good quality white chocolate, chopped

In a small saucepan or microwave proof jug, add the cream and bring to the boil.  Pour over the chopped white chocolate in a small bowl and mix until chocolate melts.  Refrigerate but stir every 1/2 hour until the mixture is spreadable. Spread onto a cold cake