Fam favourite!
Preheat the oven to 180c or 160c fan
Ingredients
30g Malted chocolate ovaltine
30g cocoa powder
225g butter softened
225g caster sugar
225g self raising flour
1tsp baking powder
4 large eggs
Icing
3tbps malted chocolate Ovaltine
1 1/2 tbsp hot milk
125g butter, softenend
250g icing sugar
50g dark chocolate melted
1 tbsp boiling water
Maltesers to decorate - the more the merrier!
Method:
You need two 20cm (8inch) round cake tins with loose bottoms. Grease and line the tins with greaseproof paper.
Measure the malted chocolate powder and cocoa into a processor bowl or large bowl and pour over the 2 tbsp hot water, mixing to a paste.
Add the remaining cake ingredients and beat with a wooden spoon until smooth or turn on the mixer and let it do the work!
Divide the mixture evenly between the tins and bake for 25-30 minutes.
When a knife comes out clean or you feel it is ready take out and place on a heat resistant surface. Once cooled a little remove the cakes from the tin onto a wire rack to cool completely.
For the icing, measure malt powder into a bowl and add hot milk, mixing to smooth.
Add the softened butter and blend in so there are no lips of butter before beating in the seived icing sugar and melted chocolate and mix thoroughly until smooth. Add the boiling water and stir through last to give a gloss to the icing.
Place one cake on your serving dish and spread over 1/3 of the icing using a palette knife.
Sandwich the other cake over the top and spread the remaining icing over the top and down the sides to totally cover the cake.
Decorate with Maltesers. Delicious!
Enjoy!
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