Caramel Mud Cake

• 185 g butter, chopped
• 150 g white chocolate, chopped coarsely
• 1 cup brown sugar, firmly packed
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 2 eggs
• White Chocolate Ganache
• 1/2 cup cream
• 300 g white chocolate, chopped coarsely

1. Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
2. Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
3. Transfer to large bowl to cool for 15 minutes.
4. Fold in sifted flours then add eggs 1 at a time.
5. Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
6. Stand cake in pan 30 minutes and then turn onto wire rack to cool.
7. Spread top and side with white chocolate ganache.
8. White chocolate ganache:
9. Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.

butter, white chocolate, brown sugar, golden syrup, milk, flour, flour, eggs, white chocolate ganache, cream, white chocolate

Taken from www.food.com/recipe/caramel-mud-cake-244699 (may not work)