Delicious Malt Ball Cake

Maltese Cake  Malt Ball Cake Cake Ingredients: 200 g (1 cup, firmly packed) brown sugar 185 ml (3/4 cup) milk 125 g butter, chopped 115 g (3/4 cup) self-raising flour 75 g (1/2 cup) plain flour 50 g (1/2...

Maltese Cake
Maltese Cake

 Malt Ball Cake

Cake Ingredients:

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

Ganache Ingredients:

  • 300 g dark cooking chocolate, finely chopped
  • 125 ml (1/2 cup) thickened cream
  • 30 g butter

Directions:

  1. Preheat oven to 160 C. Grease a 20 cm round cake pan with butter. Line base and side with baking paper.
  2. Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
  3. Use a balloon whisk to whisk the combined flour and cocoa powder 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. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
  4. 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.
  5. 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. Beat in 1 1/2 tbs ganache.
  6. Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
  7. 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.
  8. Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.

Thanks to Michelle Southan and Taste.com.au for the great recipe and photo.