Preheat the oven to 180C. Prepare a 9" inch baking pan, by greasing the bottom and sides of pan with butter and dust some flour above it, remove the excess flour from the pan.

Sift together flour, cocoa powder, baking powder, baking soda and salt three times.

Warm the milk on stove top along with sugar,honey,and coffee powder. Stir till the sugar get dissolved well and switch off the flame. Keep it to cool.

Once the milk mixture is cooled, add oil and vanilla essence and mix well.

Add the dry ingredients to the wet  and whisk well without forming any lumps.

Pour the smooth batter into the prepared baking pan and bake it for  45 to 50 mins or until a tooth pick inserted in the middle comes out clean. Take it out from the oven and let it sit in pan.

After 5 mins take it out from the pan and keep it on a wire rack and let it cool completely before frosting.

Prepare the frosting while cake is cooling. Pour the fresh cream to a pan and heat it on low flame until it starts boiling and bubble starts forming on it.

Switch off the flame and add grated white chocolate to the hot cream and mix well that the chocolate should melt completely.

Add the butter and mix well that it should be in smooth and pouring consistency. Let it cool for sometime.

When both the cake and ganache is cooled,pour the ganache over the cake to cover it completely, place a tray or baking sheet under the cooling rack to collect the excess ganache that drips down from the cake.