Milo malteser cake
- 150g brown sugar
- 100g caster sugar
- 3 eggs
- 175ml milk
- 15g butter
- 2 tablespoons Milo
- 175g plain flour
- 25g cocoa, sieved
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 250g icing sugar
- 1 tsp cocoa
- 45g Milo
- 125g soft unsalted butter
- 2 tbsp boiling water
- 80g Maltesers
Preheat oven to 170 degrees C.
Grease and line two sandwich tins.
Weigh out dry ingredients.
Heat the milk, butter and Milo in a saucepan until the butter melts – not boiling.
Whisk together sugars and eggs until light and frothy, beat in hot Milo mixture and fold in the flour, cocoa, baking powder and bicarb of soda.
Divide the cake batter evenly between the two tins and bake in the oven for 25 mins.
The cakes are ready when they spring back when pressed gently.
Leave to cool in tines for 10-15 mins before turning out onto a wire rack.
In a food processor, add icing sugar, cocoa and Milo, blitz then add boiling water until you have a smooth butter cream consistency.
Spread the cooled cakes with half of butter cream mixture, then sandwich them together.
Ice the top with the remainder of the mixture, creating a swirly (rather than, smooth) surface.
Stud the outside with Maltesers and you’re done!