Double Decker mud cake:

Ingredients:

Butter 250gr

White chocolate 150gr

Caster sugar 400gr

Milk 250ml

Plain flour 225gr

Self raising flour 75gr

Vanilla essence 1tsp

Beaten eggs 2

Cocoa powder 2tbsp

Milk chocolate 500gr

Cream 250ml

Instructions:

Preheat oven to 140’c. Grease two deep cake pans; line bases and sides with baking paper.

Combine butter, white chocolate, sugar and milk in a bowl set over a pan of simmering water until smooth. Transfer mixture to large bowl; cool 15min.

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.