Ingredients

For the sponge:
• 500ml water
• 450ml Selati Muscovado sugar
• 240ml melted butter
• 40ml red food colour
• 380ml cake flour
• 60ml cocoa powder
• 5ml baking powder
• Pinch salt
• 10ml bicarbonate of soda
• 4 eggs, beaten

For the cream cheese frosting:
• 500g cream cheese, at room temperature
• 250g butter, softened
• 1 tsp vanilla essence
• 4 cups sifted Selati icing snow

For the White Chocolate Ganache:
• 100ml cream
• 100g white chocolate, finely chopped

Instructions

• Preheat oven to 160ºC
• Place the water and muscovado sugar into a pot, then stir over low heat until sugar has melted. Remove from the heat then stir in the melted butter and red food colour then set aside to cool slightly.
• Sift together the flour, cocoa powder, baking powder, salt and bicarb.
• Stir the beaten eggs into the cooled liquid mixture, then add the dry ingredients and mix well until evenly incorporated.
• Pour into 4 greased and lined 20cm sandwich cake tins then leave to stand for 20 minutes on the kitchen counter before baking.
• Bake in a preheated 160ºC oven for 30 minutes or until the sponges are cooked through.
• Leave to cool for 5 minutes in the tins, before turning out and leaving to cool completely.
• For the Cream Cheese Frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the icing sugar.
• Sandwich the cooled cakes together using the cream cheese frosting.
• For the ganache, boil the cream then pour onto the chopped white chocolate and gently stir until all the chocolate is melted and the mixture is smooth.
• Pour the ganache over the cake, then decorate with white chocolate as desired.