250g butter, chopped
200g white chocolate, chopped
2 1/4 cups (495g) caster sugar
1 1/2 cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self raising flour
3 eggs lightly beaten
1 teaspoon vanilla extract
Preheat oven 120°C. Place the butter, chocolate, sugarand water into a saucepan over medium heat and stir until the mixture is smooth. Transfer mixture to a large bowl and whisk in the flours, then whisk in the eggs and vanilla. Pour the mixtureinto a 22cm round cake tin which has been lined with non stick baking paper. Bake for 2 hours or until cooked when tested with a skewer. Stand in tin for 10 minutes before turning onto wire rack to cool.
White Chocolate Fudge Icing
250g white chocolate
1/2 cup single cream
70g butter, chopped
Place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake.
I am not a fan of white chocolate to eat, I think it's too sickly sweet and and doesn't really have that lovely mouthfeel that chocolate gives you. However, this cake is very nice, doesn't really taste like white chocolate and even though it's probably not, it doesn't taste as rich as a chocolate mud cake.
This is from Donna Hay's Simple Essentials - Chocolate
Isobel decided she wanted to decorate it herself, so I have before and after pics.