White Chocolate Cake with Chocolate Mirror Glaze

Instructions for the cake

• Preheat oven to approximately 180 degrees Celsius and grease and line 1 large cake tin, 2 small cake tins or 1 cupcake tin.
• Combine milk and vinegar in a large jug and set aside for 10 minutes.
• In a large bowl, combine flour, sugar, powder, soda and salt.
• Combine chocolate, golden syrup and oil in a jug.
• Slowly add wet ingredients, alternating between milk and chocolate mixes.
• Once combined (don't overmix!), pour into prepared tin and place in the oven.
• Cook for approximately 20-50 minutes (depending on your tin) or until the top starts to brown and an inserted knife comes out clean.
• Remove from the oven and leave to cool completely before turning the cake onto a cooling rack.
• Leave to cool completely.

Instructions for the glaze

• Pour sugar and water into a saucepan and start to cook over a low heat.
• Stir regularly, and once sugar as completely dissolved, increase heat to medium.
• Add agar agar, mix to incorporate and keep cooking until you see bubbles and steam just start to form (try not to boil!).
• Pour half of the sugar mixture over dark chocolate and half over the white chocolate, then use an immersion blender to blend both mixtures separately until smooth.
• Place the cake onto an upside down bowl, jar or onto a cooling rack with some baking paper underneath. Be warned: this will get messy.
• Pour each mix over the cake, alternating to create a pattern of your choice. If it drips off too quickly you can re-drizzle!
• Place in the fridge to set for at least 3 hours, then serve cold or preferably at room temperature.