Chocolate Malteser Cake
Ingredients for Cake
Soft brown sugar 150 gm
Caster sugar 100 gm
Eggs 3
Milk 175 ml
Unsalted butter 15 gm
Horlicks powder 2 tbsp
Plain flour 175 gm
Cocoa powder, sieved 25 gm
Baking powder 1 tsp
Baking soda 1/2 tsp
Ingredients for Icing
Icing sugar 250 gm
Cocoa powder 1 tsp
Horlicks 45 gm
Soft unsalted butter 125 gm
Boiling water 2 tbsp
Maltesers to decorate
Milk 175 ml
Unsalted butter 15 gm
Horlicks powder 2 tbsp
Plain flour 175 gm
Cocoa powder, sieved 25 gm
Baking powder 1 tsp
Baking soda 1/2 tsp
Ingredients for Icing
Icing sugar 250 gm
Cocoa powder 1 tsp
Horlicks 45 gm
Soft unsalted butter 125 gm
Boiling water 2 tbsp
Maltesers to decorate
Method
Preheat the oven to 170C. Butter and line two 8” sandwich cake tins with butter paper. Whisk together the sugars and eggs until light and frothy.
Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, till risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.
For the icing, put the icing sugar, cocoa and Horlicks in the processor and whizz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth butter cream.
Sandwich the cold sponges with half of the butter cream, and then ice the top with what is left, decorate with Maltesers.
Preheat the oven to 170C. Butter and line two 8” sandwich cake tins with butter paper. Whisk together the sugars and eggs until light and frothy.
Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, till risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.
For the icing, put the icing sugar, cocoa and Horlicks in the processor and whizz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth butter cream.
Sandwich the cold sponges with half of the butter cream, and then ice the top with what is left, decorate with Maltesers.
Note:this recipe will make only 1 cake, tired caked depends on you.
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