Song for the day: High Lonesome – The Gaslight Anthem
Because it’s not very often that I get to introduce my Dad to new bands. These guys are a modern Bruce Springsteen and the E Street Band and I hope they come off hiatus soon. They also remind me of my housemate from 4th year who is the only other irl person I know who likes these. Miss u Rosie.
It’s been a while since I did a Foodie Fridays post! In fact it was for my mum’s birthday, when I made this Gin and Lemon cake, which, coincidentally, I am making today for her to take to her girl’s weekend away. But it was my Dad’s birthday last week, and when confronted with my Cake Pinterest board, this was the cake he asked me to make: Alldaychic’s Malteser Cake.
My first attempt went a tiny bit wrong, so I played with the recipe a bit and here’s what I ended up with.
To make this rich, chocolatey, crunchy piece of heaven, you will need:
- 200g Self Raising Flour
- 225g Caster Sugar
- 25g Cocoa Powder
- 100g Margarine
- 450g Maltesers
- 2 Large Eggs
- 5 tbsp Evaporated Milk
- 5 tbsp Water
- 1/2 tsp Salt
- a Dash of Vanilla Extract
- and an Oven Preheated to 180C.
- Cream the butter, sugar and vanilla until pale in colour and creamy in texture.
- Add the eggs and beat in until combined.
- Sieve in the flour, salt, and cocoa, and mix, adding the milk and water a bit at a time.
- Divide between two greased cake tins and bake for 30-35 minutes. When springy to the touch and a skewer comes out clean from the middle, remove from the oven and leave to cool.
To make the ganache, you will need:
- 300g Dark Chocolate
- 125ml Double Cream
- 30g Butter
- Essentially, you just melt these all together in a bain-marie over a low heat until they’re combined and smooth. Simple 🙂
To make the butter icing, you will need:
- 185g Softened Butter
- 345g Icing Sugar
- 95g Malted Milk Powder (I used Horlicks)
- 1 tbsp Semi-Skimmed Milk
- 1.5 tbsp Ganache
- Cream the icing sugar and butter together until it’s smooth and thick.
- Gently fold in the ganache, powder, and milk until it’s all combined.
Now for the assembly. Blowtorch and IKEA manual at the ready, guys. (But not really.)
- Carefully cut both cakes in half horizontally so that you end up with 4 disks.
- Layer them up so it goes cake-icing-cake-icing-cake-icing-cake.
- Cover the entire cake in ganache.
- Cover the entire ganache-covered cake in Maltesers. I did it in a brick-laying style from the bottom-up so that it would be sturdier. This step is kind of tedious, but SO satisfying when you get to the top!
- Chill until you’re ready to eat it.
Just a tip, cut thin slices! This cake is so sweet, but it’s so gorgeous too! Serve with the leftover cream from the pot. Or, if you’ve already used it on bananas with cocoa powder and golden syrup, buy more cream. Life always needs more cream. I like cream, ok.
Anyway, got to go and write my dissertation again guys. Remember to enter my giveaway! You have just under a week left.
Hope you’re all ok out there!