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Chocolate Malt Cake
For the cake
460g (1lb) butter, softened
230g (8oz) caster sugar
230g (8oz) light brown sugar
7 free range eggs, beaten
360f (12oz) self-raising flour, sifted
1 ½ tsp baking powder
100g (3 ½ oz) cocoa powder
5 tbsp Horlicks Traditional powder
200ml (7fl oz) milk
For the frosting
150g (5 ½ oz) dark chocolate, broken into pieces
125g (4 ½ oz butter, softened
400g (14oz) icing sugar, sifted
3 tbsp Horlicks Traditional powder
2 tbsp milk
1. Preheat the oven to 180C/Gas Mark 4. Grease three 20cm (8in) cake tins and line the base of each with baking paper. Cream the butter and sugars together in a large bowl until light and fluffy. Add the eggs, flour, baking powder, cocoa and Horlicks, then beat for 1 minute. Gradually add the milk while still beating. Mix until the batter is smooth.
2. Divide the mixture equally between the cake tins and level the tops. Place in the oven and bake for 30-35 minutes until the cakes are firm and spring back when lightly pressed. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
3. For the frosting, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Remove from the heat and allow the chocolate to cool for 2 minutes. In another bowl, beat the butter until smooth and soft, then beat in the melted chocolate. Add half the icing sugar and beat well. Add the remainder of the icing sugar and the Horlicks. Continue beating while gradually adding enough milk to make a soft fudgy icing.
4. Place one layer of cake on a serving plate and cover the top with frosting. Place another layer of cake on top of the frosting, then cover that cake with frosting. Add the final cake and cover the top with frosting, then decorate with Maltesers.