This cake has several components in its entirety but it is still delicious on its own for morning or afternoon tea!.
Ingredients
250g butter, chopped
200g CADBURY White Baking Chocolate, broken into pieces
1 1/2 cups caster sugar
1 cup milk
3 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 cup SR flour
225g CADBURY White Chocolate Melts
1/4 cup maple syrup
1/3 cup sour cream
Blueberries
Method
COMBINE the butter, chocolate, sugar and milk in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly
ADD the eggs and vanilla and stir to combine, then fold through the sifted flours. Spoon the mixture into a greased and lined 25cm round cake pan
BAKE in a moderate oven 180°C for 60-70 minutes or until cooked when tested. Cool on a wire rack for 20 minutes before turning out of pan to cool completely.
Store in airtight container until required
GENTLY melt the chocolate and maple syrup in a bowl over simmering water. Cool slightly then stir through the sour cream until smooth. Chill until firm enough to spread.
ICE the cake with the Maple Ganache then sprinkle with the blueberries to serve
