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1
Preheat oven to 175u00b0C (about 350u00b0F) and prepare a cake tin (I used a rectangle one, slightly larger than 8 x 8 inch).
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2
Melt chocolate and set aside.
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3
Using a mixer or electric whisk, beat sugar, vanilla sugar, and butter until light and fluffy. Add eggs one at a time, followed by melted chocolate.
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4
In a separate bowl, mix dry ingredients together (flour and baking powder). Then, alternating dry ingredients with milk, add to the wet ingredients until batter is nice and smooth.
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5
Bake for around 30-35 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan for around 10 minutes and then turn out on to a wire rack and allow to cool completely before icing.
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6
For the icing, melt the chocolate and set aside to cool. In a bowl, beat 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; 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!
