Recipe of the Week | Malted!

​Recipe | Malted Chocolate Cake

This was my first foray into "The Great British Bake Off Celebrations" recipe book! I got this at the start of the month at the Cake and Bake Show 2015 (pictures below)!

This is a very straightforward recipe and I enjoyed making it into an actual cake as opposed to my usual cupcake leanings! 

Enjoy!

Serves 16
Tools: 1 traybake tin or cake tin 20.5 x 25.5 x 5cm, or a roasting tin, greased with butter and base lined.

Ingredients:
60g Malted milk drink powder ('Original' not diet or flavoured) e.g. Horlicks
50g Cocoa powder
225ml Milk (I used Almond milk)
150g Unsalter butter, softened
90g (125g) Caster Sugar
100g (125g) Light brown muscovado sugar
3 medium Eggs, beaten to mix
185g Self-raising flour

Topping:
100g Good-quality Milk chocolate (at least 40% cocoa solids) OR dark chocolate (about 70% cocoa solids) or 50g of each
20g Unsalted Butter, softened
80-90g Malted chocolate covered honeycomb balls, milk or white chocolate or a mix of the two (MALTESERS)

Method:
1) Mix the malted milk powder and cocoa in a small pan and stir in the milk with a wooden spoon.
2) When well-combined, set over a low heat, stirring until the mixture boils and thickens slightly. Remove from the heat and leave to cool until just warm.
3) Pre-heat oven to 180oC/ 160oC Fan/350oF/Gas 4. Put the softened butter and both sugars in a mixing bowl and beat until light and fluffy. Scrape down the side of the bowl, gradually add in and mix in the eggs.
4) Sift in half of the flour and mix well. Alternately add in flour and the milk mixture until all is added. Once combined (don't over mix), pour into the prepared tin and spread evenly.
5) Bake in the heated oven for 25 minutes, then turn down the temperature to 170oC/150oC/325oF/Gas 3. Bake for the a further 15 minutes until a skewer inserted into the centre of the sponge comes out clean. 
6) Set the tin on the wire rack. Run a round-bladed knife around the sponge to loosen the sponge and leave to cool before turning out. (The cake can be stores in an airtight container for up to 2 days before decorating).
7) Make the topping by melting the chocolate gently in a bowl over a saucepan of simmering water and stir in the butter until smooth. Spread this over the sponge cake and place malted chocolate balls (Maltese's) over the cake. Serve immediately as the malted chocolate balls soften quickly on exposure to the air.


Well, this was tasty but not too sweet. It also is great for sharing! 
Let me know how it goes.
​
Laters,

*Lola*