is a very special cake fitting for a birthday cake, engagement cake or even a wedding cake. Not as dense as a traditional chocolate mud cake, but very decadent nonetheless.
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 the mixture to a large bowl and cool until it reaches room temperature.
Next, fold in the sifted flours and add the vanilla extract and egg.
Pour the batter into the greased 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.
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.