Ingredients
65g self raising flour
65g room temperature butter
65g golden caster sugar
35g Horlicks
1/3 tsp baking powder
1 egg
1.5 tbsp milk
1.5 tbsp boiling water
For the ganache:
150g dark chocolate
150 ml cream
For decoration:
2 packets of Maltesers
Note:
This is the mixture for a 5" tin - you make two batches and then split each one into two.Preheat the oven to 180C.
Method
For the cakes:
1. Butter and line the bottom of a 5" tin. Cream the softened butter and sugar together until pale and fluffy. Add the egg and beat in. Sieve the flour, baking powder and Horlicks into the bowl and then fold in until nearly combined.
2.Add the milk and fold again, then finally add the boiling water.
3.Quickly spoon into the tin and put in the oven. Bake for about 20-25 minutes or until deep gold and a skewer comes out clean.
For the ganache:
1. Break the chocolate up into small pieces and put into a bowl.
2. Heat the cream then pour over the chocolate. Leave for a few minutes and then beat in.
For decoration:
1.Split the cakes carefully into two. Sandwich them with some of the ganache, then cover the whole cake with a 'crumb coat' - this is a thin layer of the ganache icing and will give your cake a better looking finish. Put it the fridge to set slightly. While it is cooling, chop the maltesers.
2.Remove the cake from the fridge and use the remaining ganache to cover the cake. Starting from the top, arrange the maltesers in the desired pattern, then go down the sides, being careful when placing the pale-side-out halves. Put in the fridge for ten minutes or so, then serve. Best eaten on the day.
