To make Mary Berry's Malted Chocolate Cake recipe you will need:
For the cake
- 30g malted chocolate drink powder
- 30g cocoa powder
- 225g butter, softened, plus extra for greasing
- 225g caster sugar
- 225g self-raising flour
- 1tsp baking powder
- 4 eggs
For the icing
- 3tbsp malted chocolate drink powder
- 1½tbsp hot milk
- 125g butter, softened
- 250g icing sugar, plus extra for dusting
- 50g dark chocolate (at least 50 per cent cocoa solids), melted
- 1tbsp boiling water
- about 20 Maltesers, to decorate
You will need:
2 x 20cm round sandwich tins
- 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.
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