
Maltesers® cake
- Preparation and cooking time
- Prep:
- Cook: -
- plus cooling
- A challenge
- Serves 12 - 16
- 100ml sunflower oilplus extra for the tins
- 120g unsalted buttercut into cubes
- 400g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 80g cocoa powder
- 60g malt powder
- 400g granulated sugar
- 4 eggsbeaten
- 260g soured cream
- 2 tsp vanilla extract
- ice creamor extra soured cream, to serve (optional)
For the ganache
- 200g dark chocolateroughly chopped
- 300g soured cream
- 175ml double cream
- 2 tsp vanilla extract
- 14g malt powderplus extra to decorate
- 2 tbsp maple syrup
- 158g Maltesers®some lightly crushed
Nutrition: Per serving (16)
- kcal613
- fat35g
- saturates18g
- carbs63g
- sugars39g
- fibre3g
- protein9g
- salt0.72g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and put the kettle to boil. Oil four 20cm cake tins and line with baking parchment (alternatively, you can bake the sponges in batches if you only have two tins). Melt the butter in a small saucepan over a low heat, and continue to cook until foaming and the milk solids have turned golden brown, about 3-4 mins (watch closely so it doesn't burn). Once the butter smells nutty, remove from the heat and set aside until cooled slightly.
step 2
Combine the flour, baking powder, bicarbonate of soda and 1 tsp fine salt in a large bowl. Sift the cocoa powder into a separate bowl, then stir in the malt powder and sugar. Combine the eggs, soured cream, oil and vanilla extract in a jug. Slowly pour the wet ingredients into the cocoa mixture, whisking until smooth. Add the browned butter and mix again. Tip the chocolate mixture into the flour mixture, and mix until smooth and lump-free. Slowly pour 340ml boiled water from the kettle into the cake mixture, whisking until you have a smooth, glossy, slightly runny batter. Divide the batter equally between the tins and bake for 25-27 mins, or until a skewer inserted into the middle of each comes out clean. Leave to cool completely on a wire rack. (If reusing the tins, leave the cakes to cool in the tins for 15 mins, then turn out onto the wire rack before repeating the process.)
step 3
Meanwhile, make the ganache by melting the dark chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in short bursts. Add the soured cream to the bowl (keeping it over the heat), and mix until combined and glossy. Remove from the heat and leave to cool slightly.
step 4
Tip the double cream, vanilla extract, malt powder, maple syrup and a pinch of salt into a large bowl and whip to soft peaks using an electric whisk. Gently fold in half the crushed Maltesers®. Put one sponge on a serving plate or cake stand, spread over a quarter of the ganache, then top with a second sponge. Repeat with the remaining ganache and sponges, then top with the remaining Maltesers and a sprinkling of extra malt powder, if you like. Will keep chilled for up to three days.