Back in the days of secondary school, me and a mate (inspired by pimpmysnack.com) would make mega-sized cakes for people’s birthday.
There was the 2ft mars bar, the mother of all jamie dodgers and the wagon wheel that was the size of a car tyre.
So, when I saw a recipe online for a malteaser cake, I knew that I had to give it a go. You know, for old times sake.
Recipe (adapted from Poiresauchocolat):
For the cake:
1 cup butter
1 cup self raising flour
1/2 cup caster sugar
1/2 cup cane sugar
1/2 cup horlicks powder
1 teaspoon baking powder
3 tablespoon milk
3 tablespoon boiling water
200g malteasers (both white and milk chocolate work well!)
For the ganache:
100g good quality dark chocolate
200ml double cream
3 tablespoon horlicks
1 tablespoon icing sugar
- Line a 9″ loose bottom cake tin with baking paper
- Pre-heat the oven to 180c
- Cream the butter and sugar till fluffy (to ensure the mixture is lump free, try part melting the butter beforehand!). I used a combination of caster and cane sugar as cane sugar gives the cake a hint of caramel. You can use caster sugar instead.
- Beat in the eggs, one at a time
- Sift in the flour and baking powder.
- In a mug, combine the boiling water with the horlicks powder until you have a thick paste. Pour the milk, the malteasers and the horlicks mixture into the cake mix.
- Combine well and ensure that some of the malteasers are near the top of the cake mix.
- Bake for 45 minutes (try not to open the oven door again until 45 minutes have passed!)
- Cool on a wire rack once the cake is cooked.
- While the cake is cooling, warm the cream in a saucepan.
- Meanwhile, place all the other ganache ingredients in a large bowl
- Once the cream is warm (not boiling), pour the cream into the large bowl
- Combine well. The mixture should be quite thick.
- Slather the ganache all other the cooled cake.
- EAT (alternatively, the cake holds well in a cool, dry place for 2 days.)
If you want to make the cake look really awesome, you can also place a load of malteasers on top of the ganache and dust with horlicks powder.
This cake is probably one of my favorite to date: I love horlicks and malteasers anyway, but the addition of horlicks into the icing really elevates this cake to a whole new level!
When I took this into the office, I even managed to tempt LK to break her “no treat rule”! THAT is some praise indeed.