This is a very dense, moist and delicious white chocolate cake one of my favourites and perfect for Chocolate Week! Ingredients For the cake: 310g plain flour 5g baking soda 2g baking powder 3g salt 170g white chocolate, chopped 120ml hot water 225g butter, softened 300g caster sugar 3 eggs 235ml buttermilk For the icing: 200g white chocolate, chopped 20g plain flour 235ml milk 225g butter, softened 200g caster sugar 5ml vanilla extract Directions Preheat the oven to 350F/175C/Gas Mark 4. Grease two 9inch round cake tins. In a bowl sieve together the flour, baking soda, baking powder and the salt. In a small pan mix together the white chocolate and hot water over a low heat until the chocolate has melted and the mixture is smooth, leave to cool to room temperature. In a bowl mix together the butter and suga 25th wedding anniversary invitations r until light and fluffy. Add eggs one at a time beating well. Stir in the flour mixture and buttermilk alternately. Mix in the melted chocolate. Put the cake batter into the cake tins and bake for approximately 30 minutes. Use a fork to see if the cake is cooked, if it comes out clean then its ready, if it has some batter on it, cook it for a little longer. When cooked take out of the tins and cool on a wire rack. For the icing, in a pan, add the chocolate, flour and milk and melt over a medium heat, stirring constantly, until it is thick and creamy. Allow to cool completely. In a bowl mix together the butter, sugar and vanilla extract until light and fluffy. Mix in the white chocolate mixture and beat until its thick and creamy. Spread between the two layers of cake and over the top and sides of the cake.