FOR THE SPONGE
30g (1oz) malted chocolate drink powder
30g (1oz) cocoa powder
225g (8oz) butter, softened, plus extra for greasing
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
FOR THE ICING
3 tbsp malted chocolate drink powder
1½ tbsp hot milk
125g (4½oz) butter, softened
250g (9oz) icing sugar, plus extra for dusting
50g (2oz) dark chocolate (at least
50 per cent cocoa solids), melted
1 tbsp boiling water
about 20 Maltesers, to decorate
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.
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 the cake and icing separately, then defrost at room temperature and assemble when ready to serve.
This recipe is taken from: Mary Berry's Absolute Favourites