What you need
250g butter, softened
180g CADBURY Baking White Chocolate
1 cup caster sugar
1 cup milk
2 teaspoons espresso coffee powder
2 eggs, lightly beaten
1 cup flour
1 cup SR flour
½ cup chopped walnuts
2 tablespoons brown sugar
½ teaspoon cinnamon
1. COMBINE the butter, chocolate, sugar, milk and coffee in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly. Beat in the eggs, then fold through the sifted flours until combined. Spoon the mixture into a greased and base lined 22cm spring form pan.
2. COMBINE the walnuts, brown sugar and cinnamon and sprinkle over the cake.
3. BAKE in a moderately slow oven 160°C for 1 hour and 15-20 minutes or until cooked when tested. (Shield if necessary with foil after 1 hour if browning too quickly.) Stand 10 minutes then turn out onto a wire rack. Cool. Store in airtight container until required.
This delicious white chocolate cake is a variation on a wonderful mud cake. It will keep in an airtight container for some days, if there is any leftover!