White Chocolate Rose Cake

• 1 1/2 cups unsalted butter, chopped
• 1 1/2 cups granulated sugar
• 1 1/2 lb white chocolate, chopped
• 1/2 cup milk
• 2 1/4 cups all-purpose flour, sifted
• 3/4 cup self-rising flour, sifted
• 1 tsp vanilla extract
• 3 None eggs
• 3/4 cup heavy cream
• None None fresh roses, for decorating (optional)

1. Preheat oven to 325u0b0F. Grease and line an 8 inch cake pan with parchment paper. Gently heat 1/4 lb chocolate, butter, sugar and milk over low heat until smooth. Transfer to a bowl and let cool for 15 mins. Whisk in flour, vanilla extract and eggs. Transfer to prepared pan and bake for about 1 hour 45 mins. Let cool in pan.
2. Meanwhile, to make the white chocolate ganache, bring cream to a boil in a medium saucepan then remove from heat. Add remaining chocolate and stir until smooth. Chill, stirring occasionally, for about 30 mins or until thick and spreadable.
3. Place cake, top-side up, onto cake stand. Spread white chocolate ganache over cake and decorate with fresh roses, if desired.

unsalted butter, sugar, white chocolate, milk, flour, flour, vanilla, eggs, heavy cream, fresh roses

Taken from recipes-plus.com/api/v2.0/recipes/22404 (may not work)