I asked for the world but got a malt drink instead

Hey you guys. Know it’s been so long since I’ve shared a recipe (don’t hate me) but it’s not all my fault. My stupid camera has broken again, truly believe it hates me and there has been an unholy pile up of assignments so I’ve had to try push through with some of those before baking. However, since my last post, I celebrated a birthday and so there was a birthday cake. Today I’m going to share what we ate: Chocolate Malt Cake. This cake looks very rich but is surprisingly light and tastes just like maltesers. Honestly, it tastes so similar, you need to give it a go. Malt offers such a lovely, warm flavour in baking. Hoping I’ll get to experiment more with it soon but until then…Also, don’t forget to follow the blog on twitter. Really appreciate all your feedback and support! (Ps,these photos were taken on a phone so bear with me)

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Right, you need:
200g self-raising flour
2 tsp baking powder
2tsp malt powder (like ovaltine or horwicks)
3 large eggs
200g caster sugar
70g cocoa powder
3-4 tbsp buttermilk
200g butter
200g dark chocolate
1tsp malt powder
1 carton of single cream

Off we go! Preheat your oven to Gas 4 and line your two 20cm cake tins.
Mix your butter in a bowl until soft and add your sugar. Continue to beat until light and fluffy. Now, add your eggs one at a time, making sure to beat each in well before you add the other. Sieve in your flour, baking powder, malt and cocoa and fold into your mixture. Add your buttermilk until you have a loose consistency – if you pick up a spoonful and turn the spoon over, the mixture should fall and go splat without any trouble, but you don’t want it to be a batter either. 
Tip your cake batter into the tins and bake in your preheated over for about 45 minutes to 1 hour – watch them! The cakes should rise beautifully and will make lovely layers. Once you take them out, leave to cool for a few minutes in your tins. Remember, this cake is very light and crumbly so you don’t want it to fall apart.
While the cakes are cooling, make your filling. This cake uses the typical ganache you’ve learned on the blog in the past. You warm the cream with the malt and once it’s hot – not boiling- you add it to your chocolate and leave it to melt. Usually, we would use double cream here, but for this cake I want you to use single. Instead of letting the ganache set in the fridge, I want you to take out your electric mixers and beat your chocolate cream mix until it goes really light in colour and looks almost like a moose. This will be used to sandwich all the cakes together, and it’s what gives the cake such a light texture.
Once your cakes have fully cooled, I want you to cut both in half – like in this recipe– to create 4 layers. Sandwich each layer together using your chocolate cream and spread the remains on the very top layer. You can add maltesers to the top, or just some at the side if you prefer. Even add some caramel to the top if you like. Definitely serve this cake with tea and find a friend to eat it with.

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