150g white chocolate
150g butter softened
100g castor sugar
300g self raising flour
For the choc ganache
1 portion of white chocolate
1 packet double thick cream
1. Preheat oven to 180C grease an 18cm tin and line with parchment dust with flour. Melt chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until smooth,then cool.
2. Beat eggs with the sugar until mixture goes pale. Sift the flour and add chocolate mixture,stir in the milk,mix well.
3. Add the mixture to the tin and bake for 45 minutes . Place your cake tin in baking sheet to make sure the chocolate wont spill in case.
4. To ice,coat use a spatula or palette knife .
To make chocolate ganache:
Place 250g of rouhgly chopped in a bowl. Pour 250g of double thick cream into a saucepan and bring to a simmer,pour into white chocolate and leave to cool for 3 minutes. Stir until smoth. Allow to cool in room temperare before filling or coating your cake.
Bakers tips :
If you want to use your ganache to make truffles chill for two hours in fridge .
Prepared, tried and tested by: Joy Martin Smyth