recipe card-malted chocolate cake

260-291 Mary's Favs Tea Time.indd 274 17/12/2014 09:38

You will need two 20cm (8in) round sandwich tins. Preheat the ovento 180°C/160°C fan/Gas 4 and grease the tins with butter and linethe bases with baking paper.

Measure the malted chocolate drink powder and cocoa powder intoa large bowl, pour over 2 tablespoons of 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 for20–25 minutes. Set aside in the tins to cool for 5 minutes, then turnout on to a wire rack to cool completely.

To make the icing, measure the malted chocolate drink powder intoa bowl, add the hot milk and mix until smooth. Add the butter, icingsugar and melted chocolate and mix again until smooth, then addthe boiling water to give a gloss to the icing.

Place one cake on a plate and spread over half the icing. Sandwichwith 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 fromthe centre to the edge of the cake. Arrange the Maltesers over the topand dust with icing sugar before serving.

Malted chocolate cake

T��� ���� �� ��� ������� ������ �����, and a real crowd-pleaser.The malt extractgives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed inthe cake’s topping.

S����� 8–10

P������ �����The filling will remain soft and readyto use in a bowl covered with clingfilm for 2–3 days.The finished cakecan be kept in an airtight containerfor up to a day.

F�����Freeze the cake and icing separately,then defrost at room temperatureand assemble when ready to serve.

30g (1oz) malted chocolatedrink powder

30g (1oz) cocoa powder225g (8oz) butter, softened, plusextra for greasing

225g (8oz) caster sugar225g (8oz) self-raising flour1 tsp baking powder4 eggs

F�� ��� �����3 tbsp malted chocolate drinkpowder

1½ tbsp hot milk125g (4½oz) butter, softened250g (9oz) icing sugar, plus extrafor dusting

50g (2oz) dark chocolate (at least50 per cent cocoa solids), melted

1 tbsp boiling waterabout 20Maltesers, to decorate

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tea time 275

260-291 Mary's Favs Tea Time.indd 275 19/12/2014 16:32

Recipe taken from Mary Berry’s Absolute Favourites