Chocolate Malt Sponge Cake
Ingredients
¾ cup self-raising flour
½ cup baking cocoa
¼ cup malted milk powder
250g butter, softened
1 1/3 cups caster sugar
4 eggs, lightly beaten
1/2 cup milk
Chocolate Frosting, for filling (see below)
1 cup Maltesers, lightly crushed
Method
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Preheat the oven to 180C (160C fan-forced). Grease and line the base of 2 x 20cm sandwich pans. In a small bowl sift the flour, cocoa and malt together and set aside.
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Cream the butter and sugar together until very light and fluffy. Gradually add the eggs. Beat until combined. Fold in the flour mixture and the milk.
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Divide mixture between the prepared pans and bake for 20 min or until a skewer inserted comes out clean. Cool on a wire rack.
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Sandwich cakes together with half the Chocolate Frosting and some of the crushed Maltesers. Top with remaining frosting and Maltesers. Garnish with some whole Maltesers if desired. Chill until required.
CHOCOLATE FROSTING
Sift 1 3/4 cups pure icing sugar into a bowl with 1 tablespoon malted milk powder. In a small bowl, combine 50g butter and 125g dark chocolate, microwave until heated and combined, add to the icing sugar and stir until mixture is smooth. Allow to cool.
