Maltesers is my all-time favorite chocolate. The best part for me is the malt honeycomb center. To incorporate them in a cake? Wow. Just wow.
Yield: 1 6-inch multi-layer cake
Prep time: 15 minutes
Cook time: 25 minutes
For the cake:
1/4 cup plus 2 tablespoons firmly packed brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup plus 2 tablespoons milk
1/2 tablespoon unsalted butter
2 tablespoons malted milk powder
1/2 cup plus 2 tablespoons all-purpose flour, sifted
2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For the frosting:
1 cup heavy whipping cream
1 cup confectioners’ sugar
1/2 teaspoon unsweetened cocoa powder
3 tablespoon malted milk powder
5 tablespoons unsalted butter, softened
1 tablespoon boiling water
1. Preheat the oven to 325ºF. Grease two 6-inch cake pans with nonstick spray. Set aside.
2. Whisk together the sugars and egg until light and frothy.
3. Heat the milk, butter, and malted milk powder in a small saucepan until the butter has melted and the mixture is hot, but not boiling. Beat the milk mixture into the egg mixture a little at a time.
4. Fold in the dry ingredients thoroughly.
5. Divide the batter evenly between the two pans. Bake for 25 minutes, or until a toothpick inserted comes out clean.
6. Cool on a wire rack for 10 minutes then turn them out of their tins.
7. While the cakes cool, prepare the frosting. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
8. In a food processor, combine the confectioners’ sugar, cocoa powder, malted milk powder. Process until combined. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth buttercream.
9. Fold the whipped cream into the buttercream.
10. To assemble the cake, spread 1 of the cakes with some of the frosting to cover. Stack the other cake, pressing gently. Frost the top and sides of the cake and garnish with Maltesers.
Recipe adapted from Grown to Cook