Double-Decker Chocolate Mud Cake

• 1 cup plus 2 tbsp (2 1/4 sticks) butter
• 6 oz white chocolate, chopped coarsely
• 2 1/4 cups sugar
• 1 cup milk
• 2 cups plus 2 tbsp ground almonds
• 1 1/3 cups self-rising flour
• 2 None eggs, lightly beaten
• 2 tbsp unsweetened cocoa powder
• None None FOR THE GANACHE
• 14 oz dark chocolate, chopped coarsely
• 7 oz milk chocolate, chopped coarsely
• 1 cup heavy cream

1. Preheat the oven to 325u0b0F. Grease and flour two deep 8-inch round cake pans. Line bottom of pans with parchment paper.
2. Place butter, white chocolate, sugar and milk in a medium saucepan on medium heat. Cook and stir, without boiling, until smooth. Transfer mixture to a large bowl; cool for 15 mins.
3. Whisk ground almonds and sifted flour into white chocolate mixture. Whisk in eggs. Pour half of the mixture into one of the prepared pans. Whisk sifted cocoa into remaining mixture; pour into other prepared pan. Bake cakes for about 50 mins or until a toothpick inserted into center comes out clean. Cool in pans for 5 minutes. Remove from pans; cool completely on wire racks.
4. For the ganache, place chocolates and cream in a medium saucepan on low heat. Cook and stir until smooth. Transfer to a medium bowl. Cover, refrigerate, stirring occasionally, until the ganache is a spreadable consistency. Reserve 1 cup of ganache for spreading over the cake.
5. Split each cake in half. Place one layer of cake on serving plate; spread with 1 cup of the ganache. Repeat layering, alternating colors. Cover top and sides of cake with reserved ganache.

butter, white chocolate, sugar, milk, ground almonds, flour, eggs, cocoa, ganache, chocolate, milk chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/22257 (may not work)