White Chocolate Macadamia Cake

Inspired by our local cake franchiser the Secret Recipe, I try making one by adding white chocolate (500g), whipping cream (200ml) and cream cheese (250g), 1 Tbs gelatin powder. The result is a very dense white chocolate ganache. Is very fulling too. So I've put a note to reduce the quantity of white chocolate and omit the cream cheese for the next trial.Nonetheless, the cake is loves by everyone and gives thumb up (\@__@/)

White Chocolate Macadamia Cake Sponge Cake recipe from Christine's Recipe [A] 3 eggs 60g sugar 1tsp ovalette 1 Tbs water [B] 30g cake flour 30g corn flour 1/2 tsp baking powder 45g oil White Chocolate Ganache 250g White Chocolate 200ml Whipping Cream 1/2 Tbs gelatin powder + 4 Tbs Water Method for making sponge cake : 1. Mix all in [A] except water until thick and creamy, then add in water. 2. Add in [B] (sifted) 3. Add in oil 4. Bake at preheated oven 180 C for 15 min Note : *the batter of the sponge cake is runny **I m using 10" x 10" pan size *I use about 200g of roasted macadamia nut (160 C for 10 min) Method for making white chocolate ganache : 1. Melt the white chocolate with whipping cream in double boiler. 2. Mix the gelatin powder with water and let the bowl sit in a hot water     until the gelatin completely dissolved. 3. Mix the gelatin into the white chocolate ganache