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MY TAKE ON MALTED MILK BALL CAKE

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Serves: 8-10

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  • Vegetarian
What does this mean?

My inspiration comes from the Chocolate Malteser Cake in Feast, and some chemistry baking help from the fairy cake recipe in How to Eat. This is a favourite of my family's, because they are avid consumers of "Whoppers" (malted milk balls)

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Ingredients

For the cake

  • ½ cup unsalted butter
  • 4 oz milk chocolate
  • ½ cup soft light brown sugar
  • 4 tablespoons Ovaltine (Ovalmaltine malted milk powder/Horlicks)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ½ teaspoon pure vanilla extract
  • whole milk (a few tablespoons)

For the icing and decoration

  • ½ cup soft unsalted butter
  • 3 oz semi-sweet chocolate (melted and slightly cooled)
  • 4 tablespoons Ovaltine (Ovalmaltine/Horlicks)
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons whole milk
  • confectioners' sugar
  • malted milk balls

Method

For the cake,

  1. preheat the oven to 325oF. Butter and line with parchment a 9-inch round springform pan.
  2. Melt the butter and chocolate over low heat, stirring until smooth. Take off the heat.
  3. Beat in the sugar and the Ovaltine, then the eggs, one at a time. Add the flour, baking powder, and salt and mix until smooth. Stir in the vanilla. Add enough milk to make a pourable batter.
  4. Pour into your pan and place in the oven. Bake until a cake tester or toothpick comes out clean, approx. 35 minutes. Let cool for ten minutes in pan on wire rack, then turn out of pan and let finish cooling on rack.

For the icing,

  1. beat the butter until smooth and fluffy.
  2. Beat in the chocolate until smooth.
  3. Beat in the Ovaltine, vanilla, and milk until smooth. Add enough confectioners' sugar to make a smooth, fluffy icing that's easily spreadable.
  4. Spread the icing all over the top and sides of your cooled cake. Decorate as you wish with the chocolates. Enjoy!

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