• 300g white chocolate
• 200g butter
• 250ml (1 cup) milk
• 165g (3/4 cup) caster sugar
• 2 teaspoons vanilla essence
• 2 large eggs, lightly beaten
• 100g (2/3 cups) self-raising flour
• 150g (1 cup) plain flour
• 200g white chocolate
• 88g sour cream
• Preheat oven to 160°C/320°F.
• Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
• Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
• Add vanilla and eggs to chocolate mixture and stir until well combined.
• Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
• Repeat with another cup of the chocolate mixture.
• Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
• Pour mixture into prepared pan and bake for 1 hour 10-20 minutes.
• When the cake is cooked, cover with a clean tea towel and allow it to cool to room temperature in the pan.
• The cooled cake can be iced with the white chocolate ganache immediately or stored and then iced on the day of serving.
• Melt white chocolate in a small saucepan over very low heat, stirring frequently. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if ganache is quite runny, set it aside at room temperature to thicken slightly before using.
The method and recipe for the chocolate roses was at this blog; I used white chocolate with red food colouring.