Marveling at Malteaser's

A birthday is a wonderful excuse to create a cake totally over the top. I call four sharing bags of Malteaser's over the top. The idea came from one of Lorraine Pascal's beautiful creations, however, I used the recipe for  the chocolate sponge from the GoodFood website. The oil in the sponge makes the cake moist and fudgey,  perfect chocolate cake qualities. The sweet icing and Malteaser's, make this cake a satisfyingly chocolatey treat. Even if there is no birthday to celebrate, I will make this cake again, sometimes a large slice of fudgey, sweet chocolate cake is justified to get through the week.

Tips
1. The lack of butter in the sponge makes it unlike dealing with a Victoria sponge recipe. It is hard to over work the mixture because it is so runny. It is simple and nearly fail safe.
2. Butter cream is made 100 percent more delicious by adding either melted dark or milk chocolate, it takes away the sweetness that can be overbearing. The best butter cream is made by beating the icing sugar and butter together until it is very very light and fluffy, this could take up to 10 minutes, but it will make all the difference. To make sure the icing is light and smooth, remember to sift the icing sugar and soften the butter.
3. The whole cake will be covered in a generous layer of butter cream so don't be greedy with the icing in the middle. Crushed Malteaser's could be added to the filling, if you can warrant buying a fifth bag.
4. Keep the cake in a cool place, not too cold, otherwise the chocolate will dis-colour. Eat within a couple of days as sponges will do not last. Although I doubt this cake will be reaming uneaten for very long.

Ingredients
175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup

1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

Butter Cream (courtesy of the Lorraine Pascal recipe for the Malteaser Cake)


100g dark chocolate (minimum 70 per cent cocoa solids)
550g icing sugar
250g really soft butter
2 tbsp milk (or water)
To Decorate
4 x 135g packets of Maltesers

1. Melt the chocolate in a bowl over simmering water or in the microwave
2. Soften the butter with an electric whisk, gradually add the sifted icing sugar. Adding a little at a time will prevent a very messy icing sugar covered kitchen. Whisk until very light and fluffy.
3. Add the melted butter and milk, continue to whisk until combined.
4. Sandwhich the cakes together, choosing the smoothest sponge for the top,  with a third of the butter cream. Continue to cover the whole cake with the rest of the butter cream.
5. Arrange the Malteaser's in straight lines all over the cake, starting at the base of the cake, working in rows upwards.
5. Once covered, marvel at the Malteaser creation and enjoy!