I have boldly changed the icing from Mary's version and I would advise that it's best to use a food mixer or a hand held whisk if at all possible.
Cake mixture -
- 190 g self-raising flour
- 150 g caster sugar
- 2 level tbsp. cocoa powder
- 1 tsp. bicarbonate of soda
- 1 tsp. baking powder
- 2 tbsp. golden syrup
- 2 eggs
- 150 ml sunflower oil
- 150 ml milk
- 100 g white chocolate
- 160 g icing sugar
- 65 g unsalted softened butter
- Pinch of salt
- 1/2 tsp. vanilla extract (optional)
- 2 packets of Maltesers
- Preheat the oven to 180 degrees C / 350 F / gas mark 4 and line the bases of two 20cm/8 inch cake tins with baking parchment. Grease the sides of the tins also.
- Sift all the dry ingredients into a mixing bowl. Make a well in the middle and add in the syrup, eggs, oil and milk. Mix well, preferably with a hand whisk.
- Divide the mixture between the two tins and don't be put off by the runny consistency. Bake in the oven for 25 - 30 minutes.
- Take the cake halves out of the tins and leave to cool on a wire rack.
- To make the icing, heat the chocolate over a bain marie or carefully in the microwave (if yours is trustworthy that is!) and then set the melted chocolate aside to cool slightly.
- Cream the butter, together with the sugar, salt and vanilla extract.
- Fold through the slightly cooled melted chocolate mixture.
- Using your mixer or whisk, set on a medium to high power and beat the icing thoroughly for three minutes to attain a really smooth and thick, creamy type of consistency.
- Assemble the cake by placing the bottom half on your plate, smother with half of the icing and one packet of crushed Maltesers. Place the second cake layer atop this and cover with the rest of the icing, then decorate to your liking with the second packet of Maltesers, left whole this time. As you can see, my icing skills are basic at best, so go all out, if you've a flair for it!
- Finally, enjoy!
A light, yet luscious slice of chocolatey goodness!