White Choc Honeycomb mudcake

This is a much requested recipe from the Aussie contingent on 123.
Ingredients:

• 25og butter, chopped
• 180g white chocolate, roughly chopped
• 1 cup milk
• 1 1/4 cups caster sugar
• 2 teaspoons vanilla extract
• 2 eggs, lightly beaten
• 1 3/4 cups plain flour, sifted
• 1/2 cup self raising flour, sifted
• 2 x 50g violet crumble bars, chopped

Topping:

• 180g white chocolate, roughly chopped
• 1/2 cup thickened cream

Method:

Grease and line 22cm cake tin (2 layers of baking paper)

Place butter, chocolate, milk, sugar & vanilla into a saucepan and stir over gentle heat until blended and smooth. Set aside for 25 minutes until cooled. Pre-heat oven to 160c/140c fan forced.

Whisk eggs & flours into chocolate mixture. Fold in half the violet crumble. Pour mixture into prepared pan and bake for 1hour 45minutes to 2hours - until browned and a skewer comes out with crumbs clinging. (cover cake losely with foil if over-browning during cooking). Cool in pan

Topping:

Place chocolate & cream in microwave proof bowl - microwave on high for 1minute, stirring halfway through until smooth. Set aside for 15 minutes until cool. Whisk gently to thicken and spread over cake top. Sprinkle remaining Violet crumble - cut and serve!

*************************

I have it on good authority that this also works well as cupcakes...