Celebration Cake - cooking recipe

Ingredients

1 cup butter, chopped
7 oz dark chocolate, chopped coarsely
2 None large eggs
2 tsp vanilla extract
2 1/4 cups granulated sugar
1 cup self-rising flour, sifted
1 1/3 cup all-purpose flour, sifted
1/4 cup cocoa powder, sifted
-1 None White Chocolate Custard
3/4 cup milk
1 None vanilla bean, split lengthwise, seeds scraped out
2 None large egg yolks
1/2 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
4 oz white chocolate, melted
1/3 cup heavy cream
-1 None Chocolate Truffles
2.5 oz dark chocolate, chopped
1/2 cup heavy cream
None None Chocolate Ganache
16 oz dark chocolate, chopped
2 cups heavy cream
2 oz white chocolate, melted, to drizzle

Preparation

Preheat oven to 325\u00b0F. Grease a deep 8 inch round cake pan and line base and sides with baking paper.
Combine butter, dark chocolate and 1 2/3 cups water in a medium saucepan. Stir over low heat until smooth. Remove from heat and let cool for 10 mins.
Meanwhile, in a stand mixer, whip eggs, vanilla and sugar until thick and creamy. Stir in chocolate mixture then fold in flour and cocoa powder. Transfer to prepared pan and bake for 1 hour 45 mins. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely. Wrap cake in plastic wrap and chill for 3 hours or overnight.
Cut the top 1/3 off cake, horizontally. Place bottom 2/3 of cake on a serving plate. Using a small teaspoon or melon baller, scoop out 14 deep holes (at equal distances apart and not through to bottom of cake) out of cake, reserving 10.5 oz scooped-out cake pieces for truffles.
To make the white chocolate custard, combine milk, vanilla bean pod and vanilla bean seeds in a small saucepan. Bring to a boil then let cool for 10 mins. Strain into a medium heatproof bowl and whisk in egg yolks. Place over a saucepan of simmering water and stir for 10 mins, or until thickened slightly and mixture coats the back of a spoon. Add gelatin and stir until dissolved. Remove from heat and cover surface directly with plastic wrap. Let cool for 5 mins. Add chocolate and cream and stir until smooth. Pour into cake holes. Replace top of cake, cover and chill for 2 hours.
To make the chocolate truffles, stir chocolate and cream in a small saucepan over low heat until smooth. Stir in reserved scooped-out cake, cover and chill until firm. Roll level teaspoons of mixture into balls. Arrange on trays, cover and chill until firm.
To make the chocolate ganache, place chocolate in a medium bowl. Bring cream to a boil then pour over chocolate. Let stand for 1-2 mins then whisk until smooth. Let cool until thickened then spread over cake. Decorate with truffles then drizzle truffles with white chocolate. Chill for 1 hour before serving.