White Chocolate Fudge Cake

Recipe and picture from www.taste.com.au

This cake is best made 5-14 days ahead as it gets moister with time

Ingredients (serves 20)
400g butter, chopped
500g white chocolate, chopped (see tip)
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted
fresh roses, to decorate
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Method
1. Preheat oven to 150°C. Grease and line an 8.5cm deep, 22.5cm (base) square cake pan.
2. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
3. Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
4. Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache:
• One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
• Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.

Notes & tips
Tip: This cake is best made with Cadbury Dream or Lindt Couverture, as these produce a soft fudgy cake texture.
Note: The cake will keep for 1 week stored in an airtight container at room temperature.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160°C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160°C oven for 2 1/2 to 3 hours.