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Malted chocolate cake
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You can freeze these rich and decadent chocolate sponges for up to three months. Defrost them thoroughly before filling and icing
Preparation time: 20 minutes
Cooking time: 25-30 minutes
250g butter, plus extra for greasing
225g self-raising flour
25g Food Thoughts Organic Cocoa Powder
25g Ovaltine Original
2 x 100g bars Lindt Excellence 70% Cocoa Dark Chocolate, broken into pieces
250g golden caster sugar
4 British Blacktail Large Free Range Eggs
400g tub Cooks’ Ingredients Tanzanian Chocolate Icing
25g Cooks’ Ingredients Dark Chocolate Curls
1 Preheat the oven to 180°C, gas mark 4. Butter two 20cm loose bottomed cake tins and line the bases with baking parchment. Sift the flour, cocoa powder and Ovaltine into a mixing bowl.
2 Put the chocolate, butter, sugar and 100ml water in a saucepan and stir over a gentle heat until melted. Leave to cool.
3 Pour the chocolate mixture into a large bowl and whisk in the eggs. Add the dry ingredients and fold in until combined. Divide the mixture between the tins and smooth the tops. Bake for 25-30 minutes, or until springy to the touch.
4 Turn the cakes out of the tins and cool on a wire rack. Place one of the cakes upside down on a serving plate and spread half the chocolate icing over it. Place the other cake on top and spread over the rest of the icing. Scatter over the chocolate curls to serve.
Typical values per serving: