Instructions

1. Heat oven to about 150-165 degrees , Grease 23cm cake tin and line with baking paper base and sides
2. Sift flours together in a bowl
3. Combine Butter, Chocolate, Sugar, Golden syrup, and Milk in a saucepan and stir over low heat without boiling untill smooth and sugar has disolved.
4. Take off heat and cool to just warm bout 5-10mins, they whisk in the sifted flours gradually and then the eggs one at a time mix well till totally combined.
5. Pour mixture into pre-pared tins and bake for about 1+1/2 hrs or till skewer comes out clean ( tip; put a sheet of foil over the top loosely and take off for the last half hour of baking this stops the top from burning and getting to hard to fast) once cooked leave in tin to cool for about 30mins to and hour then decorate it with spreaded ganache ontop and sides
6. GANACHE INSTRUCTIONS
7. Bring cream to the boil and pour over chopped white chocolate until it all melts stir well , cover and put in the fridge, while cake is cooling put ganche in room temp as this helps once you hav to start stirring, stir ganache till it becomes to a spreadable consistancey then it,s ready to be spreaded ( you can make ganache while cake is cooking )
8. Happy baking xoxo