Wednesday, 18 May 2016

A scrummy malteaser and chocolate cake

Why have just any chocolate cake when you can cover it in a topping of delicious Malteasers.. a deliciously cheeky bake that certainly will hit the sweet spot, just try not to eat all of the Malteasers during the baking process...

  225g butter
  225g caster sugar
  3 eggs
  175g self raising flour
  50g cocoa powder

For the icing
  85g butter
  175g icing sugar
  2 tbsp cocoa powder
  3 small bags of Malteasers to top

Pre heat the oven to 180c/160c fan/gas mark 4 and line two round 6" sandwich cake tins.

Cream together the butter and sugar until pale and fluffy, then add in the eggs one at a time and whisk together until blended.

Sift in flour and cocoa powder and give it a good mix. Then divide your mixture between the two tins and bake for 20-25 minutes, or until a skewer comes out clean.

Leave to cool in the tins for 10 minutes, then place on a wire rack to cool. Whilst the cake cools start to break your Malteasers into pieces, you can opt to either cut them in half for perfectly pretty pieces, or go for a full smashing and give the bags a good bash with a rolling pin to make some delicious Malteaser crumbs.

Next, mix your icing, whisk together the butter and icing sugar until smooth, add in the cocoa powder and milk and blend to a smooth consistency. Spread half of the mixture on top of the bottom layer, then place the second half of the cake on top.

Use the remaining icing to smother on top of the cake then sprinkle your Malteasers crumbs, or perfectly cut halves on top. Then you'll have a perfectly delicious cake!

Best eaten: When freshly baked on the day, if baking beforehand remember to leave the Malteaser topping till the day that your ready to serve to ensure a crunchy topping.

Recipe inspired by Good to know.