Chocolate Malteser Cake

It's Charlie's birthday weekend next week so I'm baking her "the only birthday cake" she "ever wants". I'm doing a test run this weekend because, although this is the only cake I can make without it burning/sinking/looking awful, I'm going to make individual ones rather than a whole big one - Chocolate Malteser Muffins, if you will - and want to see if it actually works. Plus I get to eat a couple without holding back in due deference to the Birthday Girl.

For the cake

150g soft brown sugar (muscavado sugar is best for flavour)

100g caster sugar

3 large eggs

175ml milk

15g unsalted butter

2 tablespoons Horlicks powder

175g plain flour

25g cocoa, sieved

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

For the icing and decoration

250g icing sugar

1 teaspoon cocoa

45g Horlicks

125g soft unsalted butter

2 tablespoons boiling water

2 x 37g packets Maltesers

Take whatever you need out of the fridge so that all the ingredients can come to room temperature (though it’s not so crucial here, since you’re heating the milk and butter and whisking the eggs.

Preheat the oven to Gas Mark 3/170C. Butter and line two 20cm loose-bottomed sandwich cake tins with baking parchment.

Whisk together the sugars and eggs until light and frothy. Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling.

Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, by which time the cakes should have risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.

Once the cakes are cold, you can get on with the icing. I use a processor just because it makes life easier: you don’t need to sieve the icing sugar. So: put the icing sugar, cocoa and Horlicks in the processor and blitz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth buttercream.

Sandwich the cold sponges with half of the buttercream, and then ice the top with what is left, creating a swirly pattern rather than a smooth surface. Stud the outside edge, about 1cm in, with a ring of Maltesers or use them to decorate the top in which-ever way pleases you.

Makes 8-10 slices.