1. Preheat oven to 180°C (350°F).
2. Grease and line an 18cm cake tin with parchment, then dust lightly with flour.
3. Place the tin on a baking sheet (white chocolate cake batter can bubble and spill).
4. Put 150g white chocolate and 150g butter in a heatproof bowl.
5. Set it over a pan of barely simmering water and stir until smooth. Remove from heat and let it cool for 5 minutes.
6. In a separate bowl, beat 2 eggs with 100g caster sugar until pale and fluffy.
7. Fold in the cooled chocolate-butter mix.
8. Sift in 300g self-raising flour, then slowly add 250ml milk and stir until smooth. Don’t overmix.
9. Pour the batter into the prepared tin.
10. Bake for about 45 minutes, or until a skewer comes out clean.
11. Let the cake cool in the tin for 10 minutes, then move to a wire rack.

Ganache:

1. Heat 250ml cream in a small saucepan until it just starts to simmer.
2. Pour over 250g chopped white chocolate in a bowl.
3. Let it sit for 3 minutes, then stir until glossy.
4. Cool at room temperature until it thickens enough to spread.
5. Spread ganache over the cooled cake with a spatula or palette knife. Keep it rustic or go smooth—it’s up to you.

Bakers Tips

• White chocolate is delicate, melt it slowly and low.
• If your ganache feels too runny, chill it for 20 minutes until it thickens.
• Leftover ganache? Chill for 2 hours, roll into truffles, and dust with cocoa or powdered sugar.