I’ve had a fantastic baking week.
By this, I mean that I was able to bake every day. That, to me, is the best way I could possibly spend my mornings. I don’t even mind waking up earlier to get other chores out of the way just so I can spend time pottering around in the kitchen.
I fancied something chocolaty this morning, so I flipped through one of my current favourite cookbooks, Mary Berry’s Baking Bible and found this recipe. I adapted it slightly because of my fondness for Maltesers.
Chocolate + Malteser + Ganache? Yes?
I confess. I have this weakness for Maltsers. Hence I try to reduce the number of Malteser-related bakes. For fear that I would eat the lot. And then I’d get really fat.
But an once-in-a-while indulgence is permitted.
I am sure you would agree with me.
So, into a bowl, I whisked together cocoa powder and boiling water. Be sure to mix until there are no lumps.
I added butter and mixed with the paddle attachment of my mixer.
I added all the other ingredients: eggs, milk, flour, baking powder, and sugar.
I mixed until everything came together, scraping the sides of the mixing bowl with a spatula ever so often. Then I gave everything one final mix, and divided the batter into 2 baking pans.
The cakes were baked, then cooled in their pans for about 10-15 minutes before I transferred them onto a cooling rack to cool completely.
In the meantime, I melted heated the cream until bubbles started forming at the sides. I took the saucepan off the heat and added the chocolate, stirring constantly until all the chocolate had melted and left it to cool. . This is basically a simple chocolate ganache. To assemble, I spread the raspberry jam on the base of one cake.
When the chocolate was about set (it would be thick), I spread half of it on the bottom layer of the cake.
Then I placed the second cake on top of that before I spread the remaining chocolate over the top of the cake.
Finally, I bashed half a bag of Maltesers gently with a rolling pin.
And sprinkled the crushed Maltesers on the cake.
This cake is a fine example of how something so simple can be so delicious.
Thus far, I have yet to be disappointed by Mary Berry’s recipes.
I could go on and on about how good this cake is, but I think you should go bake it and TASTE it for yourself.
- 50g (2oz) sifted cocoa powder - I used Valrhona
- 6 tablespoons (90ml) boiling water
- 3 large eggs
- 50 ml (2 fl oz) milk
- 175g (6oz) self-raising flour
- 1 rounded teaspoon baking powder
- 100g (4oz) softened unsalted butter
- 275g (10oz) caster sugar
- 3 tablespoons apricot jam - I used Raspberry jam
- 150g (5oz) plain chocolate (39% cocoa solids)
- 150ml (1/4 pint) double cream
- 75g Maltersers, crushed
- Preheat oven to 180°C/Fan 160°C/Gas4. Grease and line two 20cm (8-inch) sandwich tins.
- Blend cocoa and boiling water in a mixing bowl, then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake equally between the prepared tins and level the surface.
- Bake in the pre-heated oven for about 25–30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.
- Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting.
- To assemble, spread the jam on the base of one cake and half the chocolate over the jam Place the second layer of cake on the first then spread the remaining chocolate on top. Sprinkle crushed Maltersers over the top of the cake Keep in a cool place until ready to serve.
- The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5 cm (1 in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze.
- If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.
I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours.