Tuesday, March 28, 2017


I baked this for my eldest 28th birthday....very very rich chocolate cake, saya guna serbuk milo untuk kek dan menarik tentang kek ini ialah setiap lapisan kek dilapisi dengan chocolate pudding manakala diatas kek saya hiaskan dengan chocolate dip profiteroles atau cream puff...perghh memang fully chocolatay and sinfully delicious. 

Terlupa hendak rakamkan bahagian dalamnya ebab terlalu asyik menikmatinya, ha..ha lagi pula dipublik anyway just sharing how you can all ylour favourite dessert into one cake

Double Chocolate Malt Cake

    • 75g (1/4 cup + 2 tbsp) unsalted butter
    • 80ml (1/3 cup) refined olive oil or neutral oil
    • 60g (3/4 cup) unsweetened cocoa powder
    • 45g (1/4 cup + 2 tbsp) malted milk powder
    • 300g (1½ cups) granulated sugar
    • 3 eggs
    • 190ml (3/4 cup) full fat yogurt
    • 250ml (1 cup) just-boiled water or hot coffee
    • 300g (2½ cups) plain (all-purpose) flour
    • 1½ tsp baking powder
    • 1 ½ tsp bicarbonate of soda (baking soda)
    • ½ tsp salt
    • 1x recipe for chocolate malt pudding-style frosting (see recipe below)
    • 100g maltesers, crushed


    Grease and line three 20cm cake tins. If they’re loose-bottomed, place them onto a couple of baking trays to catch any batter which drips through. Preheat the oven to 180 C (350 F).
    In a small pot, melt the butter over a low heat until just melted. Pour into a large bowl and mix together with the oil, cocoa powder, malted milk powder, sugar, eggs and yogurt until well combined. Pour in the just-boiled water and quickly (but carefully) mix together until smooth.
    Add in the flour, baking powder, bicarbonate of soda and salt. Use a whisk to gently stir together until the flour has just been mixed in.
    Divide the batter between lined tins and bake for 35-45 minutes until toothpick inserted into the centre comes out mostly clean – ok if a few crumbs are stuck – and when gently poked, the cake springs back. Leave to cool for a few minutes then gently loosen the edges of the cake with a knife. Leave to cool completely then pop out of the tins.
    Once cooled, level the cakes using a serrated knife if the layers have domed tops. Use the frosting to sandwich the layers together and to coat the entire cake. Decorate with crushed maltesers.



    • 500ml (2 cups) full fat milk*
    • 200g (7.1 oz) bittersweet or unsweetened chocolate
    • 35g (1/4 cup) malted milk power
    • 200g (1 cup) granulated sugar
    • 50g (1/3 cup) corn flour (cornstarch)
    • 1 tsp vanilla extract
    • 100g (1/2 cup) unsalted butter, softened
    • 40g unsweetened cocoa powder
    • pinch of salt

    1. In a medium pot, warm the milk over a medium heat with the chocolate, malted milk powder and granulated sugar (stirring so that the sugar dissolves) until gently steaming.
    2. Place the cornstarch into a small bowl and pour in some of the hot milk mixture. Stir together to get a slurry then pour this into the pot and return to the heat. Keep stirring over a medium-low heat until thickened then stir in the vanilla extract. Remove from the heat and leave to cool to room temperature before covering and chilling until completely cold. (this is the chocolate pudding)
    3. Once the pudding has cooled, place the softened butter into a large bowl. Cream the butter together with the cocoa powder and salt until smooth and slightly fluffy. Gradually stir in spoonfuls of the cold pudding, beating well between additions to incorporate it fully, until you have a smooth, spreadable frosting (you may not need all of the pudding).

    - Adapted from BBC goodfood

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