INDEPENDENCE DAY CAKE

• INGREDIENTS

  Serves: 12

  FOR THE CAKE

  • 250 chopped butter
  • 150 chopped white chocolate
  • 440 superfine sugar
  • 250 milk
  • 225 all-purpose flour
  • 75 self-raising flour
  • 1 teaspoon vanilla essence (or extract)
  • 2 lightly beaten eggs

  FOR THE WHITE CHOCOLATE GANACHE

  • 125 cream
  • 300 chopped white chocolate
  • Preheat oven to moderately slow (170C).
• Grease deep 20cm-round cake pan; line base and side with baking paper.
• Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth.
• Transfer mixture to large bowl; cool 15 minutes. Whisk in flours then essence and egg; poor mixture into prepared pan. Cover loosely with foil, bake for 1 hour.
• Discard foil, stand cake in pan for 10 minutes then turn onto a wire rack; turn top-side up to cool. Place cake on serving plate, spread all over with white chocolate ganache.
• White Chocolate Ganache: Bring cream to a boil in a small saucepan; pour over chocolate in a small bowl, stir with a wooden spoon until chocolate melts.
• Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
• TO GIVE IT AN INDEPENDENCE DAY LOOK DIVIDE THE GANACHE INTO 2 WAYS AND THEN TAKE ORANGE AND GREEN FOOD COLOUR AND SPREAD IT ON THE CAKE EVENLY..........HAPPY INDEPENDENCE DAY!!ENJOY....