Maltesers cake


Ingredients cake
  • 200g brown sugar
  • 185ml milk
  • 125g butter, chopped
  • 115g self-raising flour
  • 75g plain flour
  • 50g cocoa powder
  • 3 eggs, lightly whisked
  • 185g butter, extra, at room temperature
  • 345g icing sugar mixture
  • 95g malted milk powder
  • 1 tablespoon milk, extra
  • 465g Maltesers
Ingredients Ganache
  • 300g dark cooking chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 30g butter

Method
  1. Preheat oven to 160C. Grease a 20cm 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 four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. 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.

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