Maltesers and Crunchie have always been my favourites. So when Nadja spotted this malt chocolate cake recipe on BBC Good Food, we didn’t really have a choice. It would have been rude not to.
Before now, I did not think it possible to be attracted to cake… But this one was fit. Emma and I had a blast making this, however the manual labour of actually having to stir the mixture was enough exercise for the week. Electric mixer definitely going onto my Christmas list!
As usual we danced around the kitchen like two nutters, I mean it’s not like anyone’s going to see us or anything ha…ha…wrong.
Emma tweeted a video of me singing a song from our favourite tv series ‘Crazy-ex Girlfriend’ and who liked it? None other than the star of the show and one of my idols Rachel Bloom. Brilliant.
— 10 yrs in the baking (@10yearsbaking) January 29, 2017
It’s not too often we get to bake together so we went all out on this one, and it was labour intensive. It took us what… six hours?
Yeah about that. Plus the time spent cleaning in between. And we STILL got in trouble for leaving a mess..
Dad is such a drama queen.
So the cake has four sponges – two chocolate, two malt. Plus some amazing malty cream cheese frosting, a dark chocolate ganache and the honeycomb.
Did we mention that we made our own honeycomb?! Yeah. We did that.
The recipe we used specified we were to make it ourselves, which neither of us had attempted before, so as it bubbled away we did not take our eyes of it (I was panicking we would burn the sugar!)
As great as the honeycomb tasted after it cooled, it did become a little soggy the day after. We haven’t quite mastered the art yet, however I suggest experimenting with putting your honey comb in the fridge, this may help maintain the crunch.
One thing we didn’t factor in dashing around Tesco was that Ovaltine has cocoa powder in it, whereas Horlicks (which was more expensive so left on the shelf) would have been a much maltier option. It would have made the icing a bit whiter too, but it did make everything a bit more chocolately.
And honeycomb! Who knew that was so easy to create! Bit of sugar, syrup and bicarb and you’re away.
For the malt sponges:
- 200g butter
- 250g golden caster sugar
- three eggs
- 225g plain flour
- 25g Horlicks (or Ovaltine if you want it chocolatier)
- 100g natural yogurt
- 2 tsps vanilla essence
- 2 tsps baking powder
For the chocolate sponges:
- 175 unsalted butter
- 250g golden caster sugar
- 3 eggs
- 225g plain flour
- 2 tsp baking powder
- 25g cocoa powder
- 50g natural yogurt
- 100g melted dark chocolate
For the honeycombe:
- 200g golden caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
For the icing and decorations:
- 250g pack slightly salted butter
- 750g icing sugar
- 3 tbsp powdered malt drink
- 1 tsp vanilla extract
- 280g cream cheese
- 100g dark chocolate, finely chopped
- 75ml double cream
- Heat the oven to gas mark 4/180 degrees celsius
- We started with the malt cake sponges. So grease and line two 20cm tins and measure out all the ingredients for them before you get started
- Cream the butter and the sugar until it’s fluffy
- Whisk in the eggs, then mix in flour, malt drink and baking powder
- Add a pinch of salt if you like, then pop in the yogurt and vanilla, mix well and split between the two tins. Bake for 25-30 minutes
- Chocolate cake time! Grease and line two 20cm tins
- Cream the butter and sugar then add the eggs, as before, then sift in the flour and cocoa powder, and add the baking powder
- Add the yogurt, melted chocolate and 100ml of boiling water
- Split between the two tins and bake, again, for 25-3o mins
- Time for the honeycomb. Grease a baking tin really well
- Put the sugar and golden syrup in a saucepan over medium heat and resist the temptation to stir
- Bring to the boil. The original recipe said to leave it until you were satisfied with the colour, and that the darker it goes the stronger the flavour. We left it boiling for about five minutes before spooning in the bicarb, mixing briefly then transferring to the greased tin. Put it in the fridge to cool
- For the icing, beat together the cream cheese, malt drink, butter and icing sugar. Don’t overdo it or it will go all runny
- Assemble the cakes, alternating the sponge flavours and layering icing between them
- Apply a thin layer of icing for a crumb coat and chill in the fridge for 20 mins
- Spread the rest of the icing across the cake and put back in the fridge to chill while you make the ganache
- Heat the cream until steaming, and add the dark chocolate, finely chopped. Leave to stand for 10 mins then stir. The chocolate will melt into it and make a nice shiny ganache
- Get the cooled cake out the fridge and drip the icing over the sides with a spoon. The cooler your cake is, the faster the ganache will set and hold in a nice drip
- When you’re happy with the drips (Nadja nailed ours) fill in the remaining space on top of the cake with ganache
- Break the honeycomb into shards and stick in the cake, and add any other decorations you fancy. We used crushed up maltesers and gold sprinkles
- Serve and enjoy!