30g malted chocolate drink powder, such as Ovaltine
30g cocoa powder
225g butter, softened, plus extra for greasing
225g castor sugar
225g self-raising flour
1 tsp baking powder
You will need two 20cm round sandwich tins.
Preheat the oven to 180°C and grease the tins.
Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste.
Add the remaining cake ingredients and beat until smooth.
Divide evenly between the prepared tins and bake in the oven for 20–25 minutes.
Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
For the icing
3 tbsp malted chocolate drink powder
1½ tbsp hot milk
125g butter, softened
250g icing sugar, plus extra for dusting
50g dark chocolate (at least 50 per cent cocoa solids), melted
1 tbsp boiling water
About 20 Maltesers, to decorate
To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth.
Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to give a gloss to the icing.
Place one cake on a plate and spread over half the icing.
Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake.
Arrange the Maltesers over the top and dust with icing sugar before serving.
Recipe credit: Delicious Magazine
Prepared, tried and tested by: Preshana Singh