Ingredients
The following ingredients have 4 Servings
- 300 g (2 ½ cups) flour (plain / all purpose)
- 30 g (¼ cup) unsweetened cocoa powder
- 30 (¼ cup) malted milk powder ((Ovaltine))
- 330 g (1 ⅔ cups) soft light brown sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) unsalted butter or Stork (softened )
- 4 medium eggs
- 120 ml (½ cup) whole milk
- 1 tsp vanilla bean paste (or extract)
- 260 g ( 2 cups) icing sugar
- 3 tbsp unsweetened cocoa powder
- 3 tsbp malted milk powder
- 150 g (⅔ cup) softened unsalted butter
- 120 ml (½ cup) milk (slightly warm)
- 175 g (1 cup) dark chocolate chips (melted and cooled)
- Maltesers or Malteser truffles
Instruction
- Preheat the oven to 170C (340F). Line a 9x13inch rectangular cake pan with baking paper.
- Put the flour, sugar, cocoa powder, malted milk powder, baking powder, bicarbonate of soda and stir together to combine.
- Add the butter, eggs, milk and vanilla.
- Start beating on the lowest speed setting until the ingredients start to come together.
- Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter into the prepared cake tin and bake for 35 -40 minutes.
- Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake on a wire rack before frosting.
