I do have a confession to make…this did not turn out how I wanted it to. But, that was down to my own skill set rather than the recipe. I really need to work on icing layered cakes. I have never been able to get it right but practice makes perfect! I’ve decided to do more research on how to nail it.Hopefully, with some help from Pinterest and youtube, I’ll be on my way! But anyway, I apologise for this post not being the most aesthetic cake!My Birthday is on Monday so I was baking for an Afternoon Tea I decided to host with the girls to celebrate. Usually, I get the classic colin the caterpillar everyone knows and loves from M and S. But now I’m blogging an baking it seemed silly to buy the cake…that and my Mum and Dad are away and it wouldn’t be right if they didn’t get it! (only joking)
As I explained the icing of the cake didn’t go quite to plan so I was a little anxious about how the cake was going to be. Luckily, it went down a treat and was delicious (if I do say so myself!) A relief to say the least! Some of the girls even took some home. So it went down better than expected! When a bake is a success it is so satisying and makes all the hard work and time worth the effort. I love seeing and knowing people enjoy my food, and knowing I can do something beyond my job that I’m good at!
The cake itself is two light chocolate sponges sandwiched which malt flavoured icing with fudge sauce both on the top of the cake and in the middle, to add the chocolate flavour! The icing is also on the top, round the edges, and Maltesers are used to decorate the top. The cake is perfect for a celebration for a chocolate lover! Although there are a lot of elements to this bake it all makes sense when you eat it. It’s delicious and you can appreciate every bit you made of it.
Hopefully you can do a better job than I did on the icing, and I can get it right in the future! If anyone has any tips/links they can share with me please let me know. The recipe was inspired by The Humming Bird Bakery.
- 30g Dark Chocolate
- 20g Cocoa Powder
- 100g Golden Syrup
- 25 Caster Sugar
- 60ml Double Cream
- 80g Margarine
- 200g Caster Sugar
- 2 Eggs
- 76g Milk
- 25ml Sunflower Oil
- 1 Teaspoon Vanilla Extract
- 110g Plain Flour
- 45g Cocoa Powder
- 1 Teaspoons Baking Powder
- 600g Icing Sugar
- 100g Margarine
- 200g Cream Cheese
- 160ml Double Cream
- 80g Malt Powder/Drink
- 1 Big bag of Maltesers (some whole to put on the top, then crush the rest using a rolling pin)
- Start by making the fudge sauce- sift the cocoa powder into a bowl. Chop up the dark chocolate and add to the bowl. In a separate saucepan, heat up the sugar, golden syrup and cream. When it’s about to start boiling add to the bowl of chocolate. Leave this for a couple of mins then stir to make a glossy mix. Set this aside.
- Preheat the oven 170 degrees. Grease and line two cake tins (19-20cm in diameter)
- Using an electric whisk cream the butter and sugar together until light and fluffy. Add the eggs in one at a time and keep whisking until well incorporated.
- In a jug mix together the oil, milk and vanilla extract.
- Slowly add this to the creamed sugar bowl slowly and whisk.
- Add three tablespoons of the fudge sauce and mix well.
- Sift all the dry ingredients together in a bowl then add these to the batter. Mix well with the electric mixer until smooth.
- Split the mix between two cake tins and bake for 30-35 mins. You know its done when the sponge bounces back when you touch it.
- Leave to cool slightly. But whilst the cake is still warm pour the fudge sauce on top of both in the tins. If the fudge sauce as solidified slightly microwave for 20-30 seconds to get it runny again.
- Leave the cakes to cool in the tins. Whilst this is happening to make the icing to put in the fridge for a while. Sift the icing sugar into a bowl and add the margarine. Use the electric mixer to slowly whisk these together. Add 1/4 of the cream cheese to loosen the mix, then add the remainder and whisk well
- In a bowl mix the malt powder and double cream and mix until it starts to thicken.
- Add this to the icing sugar and whisk well. Keep in the fridge until the cakes have cooled.
- Get the cakes out the tin and put you bottom cake on a plate. Put a couple of tablespoons of icing on the top and spread evenly. Add some of the crushed Maltesers to the top. Place the next layer on and ice the top then the edges. (better than me)
- Decorate the cake with the Maltesers.