Mary Berry: Malted Chocolate Cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 225 g Caster sugar
  • 30 g Cocoa powder
  • 50 g Dark chocolate
  • 250 g Icing sugar
  • 30 g Malted chocolate drink, powder
  • 3 tbsp Malted chocolate drink, powder
  • 225 g Self raising flour

• Dairy

  • 350 g Butter
  • 1 1/2 tbsp Milk, hot

• Liquids

  • 1 tbsp Water

• Other

  • about 20 Maltesers, to decorate

Found on womanandhome.com

Description

Directions

• Preheat the oven to 180C, gas 4. Grease two 20cm round sandwich tins with butter and line the bases with baking paper.
• Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2tbsp water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
• Divide evenly between the prepared tins and bake in the oven for 20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out onto a wire rack to cool completely.
• For the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add 1tbsp boiling water to give a gloss to the icing.
• Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.