White Chocolate and Ginger Mud

'Adapted from: Delicious.com.au'

Ingredients:

450g CADBURY Baking White Chocolate, chopped

500g sour cream (at room temperature)

    300g unsalted butter, chopped, softened

    1 1/3 cups (200g) self-raising flour, sifted

1 1/3 cups (200g) plain flour, sifted

300g caster sugar

    3 tsp ground ginger, sifted

    5 eggs (at room temperature), lightly beaten

White chocolate caramel glaze

    160g caster sugar

    200ml pure (thin) cream

200g CADBURY Baking White Chocolate, chopped

    Sea salt flakes, to serve

Method:

Preheat oven to 160°C. Grease a 23cm round cake pan and line base and sides with 3 layers of baking paper, greasing between layers so they stick together (this stops the side of the cake colouring too much)

Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) and then stir until smooth

Cool for 10 minutes (the mixture might split, but will come back together with the other ingredients)

For the glaze, place sugar and 2 tbs water in a small saucepan over medium heat. Cook, swirling pan, for 3-4 minutes until a golden caramel forms

Add 2 tbs warm water (caramel will seize, but will come back together when it simmers)

Bring to a simmer, then gradually whisk in cream and bring to the boil

Place chocolate in a heatproof bowl and pour in hot caramel

Set aside for 2-3 minutes, then stir until melted and smooth

Cool slightly, then pour glaze over cake, letting it drip over the sides

Sprinkle with salt flakes to serve