This is the second time I have made this cake in the last two weeks. The first cake disappeared before I could photograph it! I would like to be able to blame the kids, but I have to admit that I had my fair share, (okay, maybe a little more than my share).
The most divine thing about this cake is after one minute in the microwave, the white chocolate ganache becomes a syrupy sauce for the warm Caramel Mud Pudding. So whether you eat it as a pudding or cake it is amazing.
150gm White Chocolate
200gm Brown Sugar
1/3 Cup Golden Syrup
1 Cup Milk
2 Cups Plain Flour
1 t/s Baking Powder
White Chocolate Ganache:
¾ Cup Cream
450gm White Chocolate
Greece and line a 23cm round spring form tin. Pre heat the oven to 160 degrees.
In a saucepan melt butter, brown sugar and golden syrup. Stir until melted. Turn off the heat and add white chocolate, continue stirring until the chocolate is dissolved (you may need to turn the heat on for 1 minute). Once the chocolate is dissolved add the milk and stir until combined. Cool the mix in the saucepan for 5 minutes.
To the saucepan add the flour, baking powder and eggs, mix until smooth.
Bake for 1 ½ hours.
Heat cream in saucepan and turn the heat off. Add the chocolate and stir until smooth. Put ganache in the fridge to cool until it is able to be spread.
Cool cake on a wire rack. Once cool spread ganache over the top and sides. Return the cake to the fridge in between layers if the ganache is too liquid.
Let me know what you think!