Unsalted butter – 250 gm, chopped
White chocolate – 150 gm (I used Milky bar)
Caster sugar – 2 cups
Milk – 1 cup
Plain flour – 2 cups
Baking powder - 1 1/2 tsp
Vanilla essence – 1 tsp
Eggs – 2, beaten
White Chocolate Ganache
Cream – 125 ml
White chocolate – 300 gm
Preheat oven to 160 degree/325 F, 10 minutes before baking.Grease deep 20 cm-round cake pan; line base and side with baking paper.
For the cake
Combine butter, chocolate, sugar and milk in a saucepan; using wooden spoon, stir over low heat, until nice and creamy smooth. Transfer mixture to a larger bowl and let it cool. Whisk in the flours, then the essence and egg; pour batter into prepared pan. Bake for 1 hour. Test with skewer or toothpick and if it comes out clean. Remove the cake from the oven. Let the cake stand in cake pan 10 minutes then turn onto wire rack to cool.
For white chocolate ganache
Bring the cream to a boil in small sauce pan; add in the white chocolate, stir with a wooden spoon until the chocolate melts. Let the ganache cool and then refrigerate, also take care to stir occasionally. Pour the ganache over the cake and let it dribble alongside the entire cake.
Tip: You may want to cover the cake with foil halfway through baking if the cake is over browning. The cake I have noticed and as mentioned in the recipe does develop a thick sugary crust during baking.