Step 1

Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

Step 2

Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.

Step 3

Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.

Step 4

Meanwhile, to make the white chocolate ganache, bring the cream to the boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

Step 5

Turn cake, top-side up, onto cake stand. Spread white chocolate ganache over top and side of cold cake. Decorate with fresh roses, if desired.