Melted butter, for greasing
150g white chocolate, broken into pieces
125g butter, cubed
½ cup skim milk
½ cup Chelsea Caster Sugar
2 eggs
1 tsp vanilla extract
¾ cup plain flour
¾ cup self-raising flour

Cherries:
1 egg white
Extra 2 Tbsp Chelsea Caster Sugar
10 cherries, stalks intact

White Chocolate Ganache:
½ cup cream
Extra 300g white chocolate, roughly chopped

Preheat oven to 160°C conventional (or 140°C fanforced). Grease an 18cm oval cake tin with melted butter and line with baking paper (or use any five-cup capacity cake tin – square or round).
Put chocolate, butter and milk in a medium saucepan over a medium heat. Cook, stirring, until chocolate and butter are melted. Remove from heat, add sugar and stir
until dissolved. Set aside to cool for 10 mins.
Whisk eggs and vanilla in a jug. Stir into chocolate mixture.
Sift flours over chocolate mixture and stir until well combined. Pour mixture into prepared tin.
Bake for 45 mins or until cake is cooked when tested with a skewer. Stand for 10 mins, then transfer to a wire rack to cool for 2 hrs.

Cherries: Line a baking tray with baking paper. Put egg white in a bowl and whisk well with a fork. Put extra sugar in a small bowl. Holding a cherry by the stalk, dip
into egg white, shaking off excess. Dip in sugar to coat, place on prepared tray. Repeat with remaining cherries.

White chocolate Ganache:
Put cream in a medium saucepan, heat on medium heat for 3 mins or small bubbles form around edge of pan. Remove from heat, then add extra chocolate and stir until melted. Set aside to cool, then chill until mixture is a spreadable consistency. Spread over cake and top with cherries.