MALTESERS CAKE

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Ingerdients:

     

 

 

1: 200g (1 cup, firmly packed) brown sugar

     

2: 185ml (3/4 cup) milk

     

3: 125g butter, chopped

     

4: 115g (3/4 cup) self-raising flour

     

5: 75g (1/2 cup) plain flour

     

6: 50g (1/2 cup) cocoa powder

     

7: 3 eggs, lightly whisked

    

8: 185g butter, extra, at room temperature

    

9: 180g (1 1/2 cups) icing sugar mixture

   

10: 60g (1/2 cup) malted milk powder

   

11: 1 tablespoon milk, extra

   

12: 465g Maltesers

 

 

 

Ganache:

 

1: 300g dark cooking chocolate, finely chopped

   

2: 125ml (1/2 cup) thickened cream

   

3: 30g butter

 

 

 

Recipe:

 

 

1: Preheat oven to 160C. Grease a 8inch round cake pan with butter. Line base and side with baking paper.

 

2: Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.

 

3: Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.

 

4: To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

 

5: Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.

 

6: Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.

 

7: Meanwhile, use a large serrated knife to cut the cake horizontally into 2 layers. Place the cake base on a platter. Spread  the icing.  Cover and place in the fridge for 1 hour 30 minutes to chill.

 

8: Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

 

 

 

BY FAIZA ZARIF

(COOK WITH FAIZA)