Pre-heat the oven to 175°C (350ºF) and prepare a cake tin (I used a rectangle one, slightly larger than 8″ x 8″).

For the cake: melt the chocolate and then set to one side.

Using a mixer or electric whisk, beat the sugar and butter until light and fluffy. Add in the eggs one at a time followed by the melted chocolate.

In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.

Bake for around 30-35 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan for around ten minutes and then turn out on to a wire rack and allow to cool completely before icing.

For the frosting: melt the chocolate and set aside to cool. In a bowl, beat the butter and icing sugar together and then stir in the white chocolate, mixing until well combined. If the frosting is too thin, add more icing sugar a little at a time; alternatively, if it is too thick, add a drop of milk until the right spreading consistency is reached. Spread all over the cake and decorate (optional). Enjoy!