Vanilla Malteser Cake Food

MALTESERS CAKE

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
• To make the sponge, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer
• Add the eggs and milk, and whisk until fully incorporated
• Add the self raising flour, cocoa powder, malt powder, bicarbonate of soda and baking powder and whisk or fold in gently
• Divide the mixture between the tins, use scales for accuracy if you like
• Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
• To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
• If the cakes have domed on top, level them off with a cake leveller or a serrated knife
• Put one of the sponges on your plate or cake stand and spread half of the Maltesers spread onto it
• Then pipe buttercream over the Maltesers spread
• Add the second sponge and spread the remaining Maltesers spread over it, followed by more buttercream
• Decorate with whole and crushed Maltesers
• Serve immediately, store leftovers in an airtight container in a cool place for up to 3 days

MALTESER CAKE

Steps:

• In a large mixing bowl, sift flour, cocoa powder, baking powder and baking soda. Then add sugars and whisk together.
• In a separate mixing bowl, add buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
• Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their pans and leave to cool completely on a wire rack.
• Chocolate buttercream Place butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate (both milk and dark chocolate) in the microwave, stirring every 20 seconds, until just melted and set aside to cool a little.
• Once the butter is very pale and creamy, add half of the sugar and a tablespoon of milk and beat on low until the sugar is incorporated. Then, add the rest of the sugar and two tablespoons of milk, and beat on slow until the sugar is incorporated.
• Next, add melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Add an extra tablespoon or two of milk until frosting is smooth and creamy.
• To assemble cake, trim the tops of the cakes. Then cake each in half horizontally so you have four layers of cake in total. Cover the first layer of cake with chocolate buttercream, add another layer of cake and repeat with remaining buttercream and cake. Then cover the entire cake with frosting.
• Finally, add Maltesers all over the top and sides of the cake.

MALTESER CAKE

Steps:

• Melt butter, chocolate and syrup together in saucepan over medium-low heat.
• Add crushed biscuits and maltesers..
• Mix together quickly then pour into a lined swiss roll or rectangular tin. Flatten with the top of a spatula before chilling until set (2-3 hours or overnight).
• Drizzle with melted white chocolate (if using), slice into squares and serve.

VERSATILE VANILLA CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
• Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

MALTESER CAKE

Steps:

• Preheat oven to 175°C Grease an 18cm square cake tin
• Sift together the flour, sugar amd cocoa
• In another bowl- combine the eggs, oil and Fruche
• Combine wet and dry ingredients
• Stir through the maltesers
• Pour into prepared tin and bake approx 30 minutes.

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
• In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
• Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
• Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.