This is a cake to be made for a special occasion. I baked this for a friend, who recently passed her PhD.
Although the cakes themselves are not difficult to bake, the decoration requires some patience. The cakes are extremely moist, the malteaser-flavoured buttercream topping rich (but not too thick) and the sweet additions make a spectacular finish.
Makes one 13cm cake, one deep 20cm cake, and one 23cm cake
For the cake:
- 325g butter or margarine,
- 325g plain chocolate (55% cocoa solids works well)
- 2 tsp vanilla extract
- 325g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 450g light soft brown sugar
- 5 eggs
- 300ml natural yoghurt
For the frosting:
- 125g butter, softened
- 250g icing sugar
- 50g cocoa powder
- 40g sachet of Horlicks malt powder
- 2 tbsp boiling water
- 120g pack of Malteasers
- 114g pack milk chocolate fingers
- 114g pack white chocolate fingers
2. Melt the butter and dark chocolate together in a medium sized saucepan over a low heat until all the butter has melted. Take off the heat, add the vanilla extract, and leave to cool.
|Before mixing the brown sugar may be very lumpy like this. Make sure|
to crumble this into a fine powder.
|After combining the yoghurt and egg, the mixture will be|
fairly thick and pale
|After adding the chocolate/butter, keep stirring until an even|
chocolate coloured mixture is formed, like below.
|The 13cm cake, once baked|
|The 23cm cake, once baked|
8. Meanwhile, make the butter cream. Cream the butter with the icing sugar, cocoa powder and Horlicks. It will be very powdery but keep going until most of the butter has been incorporated. Add 2 tbsp of freshly boiled water and stir until smooth.
9. To decorate the cake, use a palette knife to place a small amount of buttercream around the sides and top of each cake. This is is known as the crumb layer, and prevents crumbs from reaching the surface of the cake after further covering with more buttercream.
|Adding the crumb layer - this looks messy but the cakes will look far neater|
once the second layer of buttercream is added.
Note: For the cake I baked, I melted some extra white chocolate, put the chocolate into a piping bag, and piped letters onto a sheet of greaseproof paper. I then refrigerated the sheet for a couple of minutes before placing the letters on to the cake. This gave an extra special touch to the cake that was appreciated (I hope!).
Like this cake? Then why not try making your own Malteasers?