- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
For the cake
- 200 g unsalted butter, softened, plus extra for greasing
- 200 g light soft brown sugar
- 50 g malted drinking chocolate, such as Malteaser drinking chocolate
- 150 g self-raising flour
- 1 tsp baking powder
- 4 eggs, beaten, at room temperature
- 1 tsp vanilla extract
For the white chocolate frosting
- 250 g unsalted butter, at room temperature
- 500 g icing sugar
- 200 g white chocolate, melted
- 1 tsp vanilla extract
- 1 tbsp milk
- 250 g white chocolate maltesers
- coconut flakes, (optional)
- icing sugar, for dusting
Tips and Suggestions
If you're not a white chocolate fan, this recipe would work just as well with milk chocolate. Just replace the white chocolate for milk chocolate and the white Malteasers for traditional ones.
1. For the cake: Preheat the oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm/8in sandwich tins and line the bottom of each tin with a circle of greaseproof paper.
2. In a large bowl cream together the butter and light brown sugar until the mixture is light and fluffy.
3. In a separate bowl, sift together the malted chocolate powder, self-raising flour and baking powder. Set to one side.
4. Add the eggs, one at a time, into the creamed butter and sugar mixture, adding a spoonful of the flour in with each egg to prevent the mixture from curdling. Add in the vanilla extract. Sift in the rest of the flour mix and fold in with a metal spoon.
5. Divide the cake mixture equally between the two prepared tins and bake for 15-20 minutes, until a skewer or a toothpick comes out clean when inserted into the centre of the cake. Carefully remove the cakes from their tins and leave to cool completely on a wire rack.
6. For the frosting: Using an electric mixer if possible, whisk the butter until light and fluffy. Slowly add in the icing sugar until it is all incorporated. Add the milk and vanilla extract. Melt the white chocolate, either in the microwave or in a glass bowl over a pan of simmering water. Add the melted white chocolate to the buttercream and mix well.
7. Place one cake onto a cake stand and cover it with some of the buttercream. Place the second layer on top and cover with the remaining buttercream. Using any excess buttercream, make a rim around the top of the cake to contain the white chocolate balls.
8. To decorate: Pile the white chocolate balls onto the top of the cake, and dust with icing sugar. Decorate the cake stand with desiccated coconut if you like.
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