Tuesday, March 6, 2012

Chocolate Malteser Cake

The Martyak's are coming on Thursday so I made this cake for us to have. Hopefully, there will be some left by the time they get here. Jud tried it for me. He said I wouldn't want to serve something that wasn't good. It passed his inspection. I think Bodie will like it.
Nigella used superfine sugar, but I just used regular sugar. She also used Horlicks malted milk powder, but I just used what my grocery stor had, which was Carnation.  From Nigella Lawson - Feast

Printable Version:

Ingredients for the Cake:
3/4 cup lighty brown sugar                                        2 T. malted milk powder
1/2 cup superfine sugar                                             1 1/4 cup all-purpose flour
3 eggs                                                                        1/4 cup unsweetened cocoa, sifted
3/4 cup milk                                                              1 teaspoon baking powder
1 tablespoon butter                                                    1/2 teaspoon baking soda

Ingredients for the Frosting and Decoration:
2 cups confectioner' sugar                                         1 stick plus 1 tablespoon soft unsalted butter
1 teaspoon unsweetened cocoa                                  2 tablespoons boiling water
1/3 cup malted milk powder                                      2 ounces Malted Milk Balls for decoration

Tkae whatever you need out of the refrigerator so that all ingredients can come to room temperature (though it's not so crucial here, since you're heating the milk and butter and whisking the eggs).
Preheat oven to 325 degrees F. Butter and line two 8" round cake pans with parchment paper. Whisk together the sugars and eggs while you measure out the other ingredients; I use a standing mixer here whilch explains why I can do two things at once. Heat the milk, butter, and horlicks powder in a saucepan until the butter melts, and it is hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot Horlicks mixture and then fold in the flour, cocoa, baking powder, and baking soda. Divide the cake batter evenly between the two pans and bake in the oven for 25 minutes, but which time the cakes should have risen and will spring back when pressed gently. Let them cool on a wire rack for about 10 minutes and then turn out of their pans.
Once the cakes are cold, you can get on with the frosting. I use a food processor just because it makes life easier; you don't need to sift the confectioners' sugar. Put the confectioners' sugar, cocoa and Horlicks malted milk powder in the processor and blitz to remove all lumps. Add the butter and process again. Stop, scrape down, and blitz again, pouring the boiling water down the funnel with the motor running until you have a smooth buttercream.
Sandwich the cold cake layers with half of the buttercream, and then ice the top with what is left, creating a swirly top rather than a smooth surface. Stud the outside edge, about 1/2 inch, with a ring of Malted Milk Balls or use them to decorate the top in whichever way that pleases you. I do not ice the sides. (I didn't either)

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