malteser cake


200g (1 cup, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, chopped
115g (3/4 cup) self-raising flour
75g (1/2 cup) plain flour
50g (1/2 cup) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
345g (2 1/4 cups) icing sugar mixture
95g (3/4 cup) malted milk powder
1 tablespoon milk, extra
465g Maltesers

300g dark cooking chocolate, finely chopped

125ml (1/2 cup) thickened cream
30g butter

Preheat oven to 160C. Grease a 20cm round cake pan with butter. {I used 4 x 10cm springform tins, only used 3 cakes.} Grease and line. 
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the butter melts and the mixture is smooth.
Combine flour and cocoa in a separate bowl with a balloon whisk. Whisk flour mixture into the butter mixture. Whisk in the egg.
Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes before turning out onto a wire rack to cool completely.
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. {I added more milk to make my frosting lighter and more spreadable.} Beat in 1.5 tablespoons ganache. 
Set the remaining ganache aside for 1.5 hours or until thick, glossy and spreadable.
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

*recipe adapted from

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