This is a really elegant cake. Perfect for over the festive period, the Maltesers almost form a golden crown around the top of the cake. This works really well as the tin I used is the Nordicware 70th Anniversary Crown Tin. As you know I'm a huge Nordicware fan.
With that in mind I couldn't wait to develop a recipe specially for it. Lovely moist malted chocolate base, drizzled with a milk chocolate ganache topped with a halo of fluffy malted buttercream, finished with a crown of golden Maltesers. Perfect for the holiday season.
The Sponge
With that in mind I couldn't wait to develop a recipe specially for it. Lovely moist malted chocolate base, drizzled with a milk chocolate ganache topped with a halo of fluffy malted buttercream, finished with a crown of golden Maltesers. Perfect for the holiday season.
200g creme fraiche
250g S/R flour
200g caster sugar
100g soft light brown sugar
5 free range eggs
60g cocoa powder
40g horlicks
40g horlicks
250g stork
1/2 packet 280g of Maltesers roughly crushed
To Finish
1/2 280g packet of Maltesers
Preheat oven 160˚c
Combine the flour, sugar, stork, cream and eggs, until light and fluffy.
Add the cocoa give a good beat, stir in the crushed Maltesers. Spoon into the prepared tin.
Bake in a preheated oven for *60-70 minutes until well baked, test by inserting a cocktail stick into the centre. Leave to cool in the tin for 10 minutes, then turn out, onto a wire rack and cool completely. *See tip below
Combine the flour, sugar, stork, cream and eggs, until light and fluffy.
Add the cocoa give a good beat, stir in the crushed Maltesers. Spoon into the prepared tin.
Bake in a preheated oven for *60-70 minutes until well baked, test by inserting a cocktail stick into the centre. Leave to cool in the tin for 10 minutes, then turn out, onto a wire rack and cool completely. *See tip below
Heat the cream until boiling, leave to cool for 2 minutes, pour over the chocolate, stir until glossy. When the ganache is cooled enough to drizzle over the cold cake, spoon into a piping bag and drizzle.
Whisk together the Horlicks, stork and icing sugar until light and fluffy. Spoon into a piping bag and pipe swirls around the top of the cake.
Place the remaining Maltesers into a sandwich bag or bowl, and spray with the glitter. Once all the chocolate is covered use to decorate.
#TOPTIP as with all chocolate cake over baking will ruin the texture of the cake, so please make sure to test with a cocktail stick maybe 5 mins before the first bake time.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
Whisk together the Horlicks, stork and icing sugar until light and fluffy. Spoon into a piping bag and pipe swirls around the top of the cake.
Place the remaining Maltesers into a sandwich bag or bowl, and spray with the glitter. Once all the chocolate is covered use to decorate.
#TOPTIP as with all chocolate cake over baking will ruin the texture of the cake, so please make sure to test with a cocktail stick maybe 5 mins before the first bake time.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.
