We've taken the flavour of Maltesers and made it into a beautiful chocolate cake
- 300g (10oz) butter, softened
- 300g (10oz) light muscovado sugar
- 5 large, free-range eggs
- 225g (8oz) self-raising flour
- 75g (3oz) good-quality cocoa
- 3tbsp Horlicks
- 200ml (7fl oz) milk
- 100g (4oz) butter
- 125g (4½oz) 70% cocoa dark chocolate, broken into chunks
- 50g (2oz) Horlicks
- 1 large, free-range egg
- 350g (12oz) icing sugar
- 3tbsp milk
- Maltesers and edible glitter, to decorate
- 2 x 20cm (8in) sandwich tins, buttered and dusted with cocoa
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs one by one, followed by the flour, cocoa, Horlicks and finally the milk. Divide between the sandwich tins and bake in the oven for 40 minutes, until a skewer inserted in the middle comes out clean.
Leave the cakes to cool in the tins for 10 minutes (don't worry if they sink slightly), then tip out and cool on a wire rack. Make the frosting. Melt the butter, chocolate and Horlicks gently in the microwave, cool for 5 minutes, then beat in the egg with an electric whisk, followed by the icing sugar and milk. Leave to firm up for a few minutes.
To assemble, place one cake on a plate top side down, then spread half the icing on top before placing on the second cake top side up and spreading the rest of the icing over the top. Decorate with Maltesers and edible glitter. This will keep in the fridge for 3 days.