MALTED CHOCOLATE CAKE RECIPE
Posted September 16, 2015on:
I saw the original recipe for this on Delicious magazine’s account on Twitter (if you’re not already doing so, I can recommend following them as they post great new recipes everyday), I tinkered with it a bit, and here’s my version:
For the cake:
. 30g malted drink powder, such as Horlicks or Ovaltine
. 30g cocoa powder
. 220g softened butter
. 220g caster sugar
. 220g self-raising flour
. 1 tsp baking powder
. 4 eggs
For the icing:
. 3 tbsp cocoa powder
. 1 1/2 tbsp hot milk
. 100g softened butter
. 130g icing sugar (if you prefer it sweeter, then the original recipe has 250g)
- Grease and line two 20cm round sandwich tins. Preheat oven to 180degsC/Gas 4.
- Measure the cocoa powder and malted drink powder into a large bowl, Add 2 tablespoons of water, and mix to a paste.
- Add all the rest of the cake ingredients (butter, sugar, flour, baking powder, eggs), and give a good thorough mix with an electric whisk, until it’s all smooth.
- Divide evenly between the two tins. If you have a fast oven like mine, then cover the tins with aluminium foil, to stop the cake burning. Bake for about 25-30 minutes, until the skewer comes out clean. Set tins aside to cool, and then turn out on a wire rack.
- For the icing: measure the cocoa powder into a bowl, add the hot milk, and mix until smooth. Add the butter, icing-sugar, and mix again. Add about 1 tablespoon of boiling water. Mix. The icing should now be deliciously creamy.
- Spread half the icing on the bottom half of the cake, then sandwich on the top half, and cover with the rest of the icing. For decoration, you can use Maltesers or silver balls.