So last week was valentine’s & i had this velvety chocolate cake to share
but then, i had two birthday cakes to bake & frost up (& even more to eat).
& considering that i’ve basically been stuffed with cake,
cake wasn’t something i wanted to have anything to do with for a while.
lucky for you, i’m a fighter -
so here’s more cake!
& a sublime one at that,
rich & exploding with crunch,
but not too decadent with its smooth, creamy ganache & lighter malt flavours.
told you, hard to ignore even when you’re currently made of cake.
For the cake
130g butter (softened)
130g self raising flour
130g golden caster sugar
½ tsp baking powder
3 tbsp milk
3 tbsp boiling water
as many maltesers as you want to top the cake with
For the ganache
150g dark chocolate
150 ml double cream
Adapted from Emma’s recipe (with a little extra horlicks maltiness for good measure)
1. Preheat the oven to 180˚C/350˚F. Butter & line a 9″ cake pan.
2. Cream the butter & sugar until pale & fluffy. Add an egg, beat in, then add the other & beat again.
3. Sieve the flour, Horlicks & baking powder into the bowl, then fold in until nearly combined. Add the milk & fold again. Finally, add the boiling water & combine.
4. Spoon the batter into the pan & put in the oven.
5. Bake for about 20-25 minutes or until deep gold & a skewer comes out clean. Let cool.
6. Cover the cake in ganache, then top with maltesers.
For the ganache
1. Break the chocolate up into small pieces & put into a bowl.
2. Heat the cream until it starts to steam, then pour over the chocolate.
3. Leave for a few minutes & then stir in until you have a smooth, glossy ganache.
i couldn’t resist this tempting galette how-to so beautifully adorned with the enchanting strands of la vie en rose