Malted chocolate cake
INTRODUCTION
THIS CAKE IS THE PERFECT FAMILY TREAT, and a real crowd-pleaser. The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping.
SERVES 8–10
PREPARE AHEAD
The filling will remain soft and ready to use in a bowl covered with cling film for 2–3 days. The finished cake can be kept in an airtight container for up to a day.
FREEZE
Freeze the cake and icing separately, then defrost at room temperature and assemble when ready to serve.
INSTRUCTIONS
- You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper.
- Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
- Divide evenly between the prepared tins and bake in the oven for
20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
- To make the icing, measure the malted chocolate drink powder into
a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add
the boiling water to give a gloss to the icing.
- Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.
This recipe is taken from: Mary Berry's Absolute Favourites