White chocolate 150gr
Caster sugar 400gr
Plain flour 225gr
Self raising flour 75gr
Vanilla essence 1tsp
Beaten eggs 2
Cocoa powder 2tbsp
Milk chocolate 500gr
Preheat oven to 140’c. Grease two deep cake pans; line bases and sides with baking paper.
Whisk sifted flours into mixture then whisk in essence and 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 about 40min. cool cakes in pans 5min; turn cakes, top side up, onto wire rack to cool.
Combine milk chocolate and cream in medium saucepan; stir over a pan of simmering water until smooth. Transfer to other bowl and cover; refrigerate, stirring occasionally, until chocolate mixture is of spreadable consistency.
Split each cooled cake in half. Centre one layer of cake on serving plate; spread with milk chocolate mixture. Repeat layering, alternating colours. Cover top and sides of cake with chocolate mixture.