Sunday, April 15, 2012
April is birthday season for us. We celebrate 5 birthdays in the span of 30 days. Before we can recover from one cake, another one appears. ;) Pity our waistlines.
My big boy turned 7 some days back, and this was the Chocolate Malt Cake I baked for him. He loves his chocolate, so no surprises here.
Since it was a weekday, it was business as usual. But I let him open his presents and cut the cake before he went off to school. When I picked him up in the evening, he related to me how his classmates sang him a birthday song, and how that made him "very happy". :) Children. How precious it is to be contented with the simplest things in life.
We polished off about two-thirds of the cake that evening. It's a different sort of chocolate cake from my usual suspects, thanks to the addition of malt. Do you know how much I love malt? I love, love, love malted stuff!
BUT, after being so accustomed to the taste of pure Valrhona in my chocolate cakes, I found the taste of malt in this somewhat distracting. My hunch is that this cake would taste better if baked with Hershey's unsweetened cocoa instead of Valrhona's dutched cocoa (which I used). I suppose I have become a "100%-Valrhona-or-nothing" kinda girl. ;) But still, a good cake that everyone enjoyed!
And I am sure, so will you.
(from the lovely ovenhaven, who made the same cake for her own birthday last year, only much more stunning - see it to believe it!)
For the cake
- 225g butter
- 225g castor sugar
- 80g malted milk powder (I used Horlicks)
- 50g cocoa powder
- 4 eggs
- 200g self-raising flour
- 4 tbsp milk
For the icing
- 250g powdered sugar
- 1 tsp cocoa powder
- 45g malted milk powder
- 125g softened butter
- 2 tablespoons boiling water
- 1 packet Maltesers, halved
1. Preheat the oven to 180C. Grease and line two 20cm round cake tins.
2. Cream the butter and sugar until blended. Add the malted milk powder, cocoa powder, eggs, flour and milk, and beat together until smooth and creamy.
3. Divide the mixture evenly between the prepared tins, and bake for about 30mins, or until well risen and firm to the touch. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
4. To make the icing, blend the boiling water, malted milk powder and cocoa powder together in a bowl, then set aside to cool.
5. In a separate bowl, beat the butter and half of the powdered sugar together until creamy, then add the remaining powdered sugar and the cocoa mixture until well blended.
6. Sandwich the two cakes together with half of the icing, then spread the remaining icing over the top. Decorate with Maltesers around the sides of the cake.