Children and adults both love this cake, and it tastes as good as it looks! Chiffon cake is covered in a chocolate icing, and acts as the glue to hold a modest five large bags of maltesers. People remember this cake: it’s a party centrepeice, and the chocolate and malt combo works so well with light, delicate sponge.
INGREDIENTS
6 eggs, separated
1/2 tsp cream of tartar
60g cocoa
260g plain flour
360g golden caster sugar
11/2 tsp bicarbonate of soda
1 tsp table salt
125ml vegetable oil
2 tsp vanilla extract
FOR THE BUTTERCREAM
500g slightly salted butter, at room temperature
200g icing sugar
50g drinking chocolate
2-3 tbsp milk
TO DECORATE
5 x 135g pouches Maltesers
METHOD
- Line the bottom and sides of a 23-24cm (at least 10cm deep) cake tin with baking paper. Heat the oven to 180C/fan 160C/gas 4. Beat the egg whites and cream of tartar until stiff. Put the remaining cake ingredients into a separate bowl with 190ml water and blend to a rich, thick chocolate mixture. Fold in the egg whites. Don’t beat the mixture, as you want to keep the egg whites fluffy. Just fold and fold and fold.
When the mixture has no more visible white streaks, pour it into the tin. Bake for approximately 1 hour. When it is ready it will feel spongy and there will be a soft crust on the top. Cool IN the tin for about 10 minutes then turn it out, peel off the paper and cool on a wire rack. - Put the cake on a cakeboard or plate, with about 3-4cm space from the cake to the rim of the plate. Put the buttercream ingredients into a large bowl and beat until really soft, creamy and fluffy. If you need it to be a softer, just add a spoon of milk and mix again.
- Ice the cake in an even layer. Starting at the bottom of the cake, by the plate, and working your way all around the cake, take one Malteser at a time and push them into the icing. Then start the next layer, resting the next layer of Maltesers on the layer below. Keep going until you get to the top, then in circles, work your way into the middle until the whole cake is covered.
