Vanilla Malt Buttercream Cake
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Vanilla Malt Buttercream Cake
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| Servings |
| 12slices |
| Cook Time |
| 80minutes |
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Ingredients
Cake
- 315g White Chocolateroughly chopped
- 265g Butterroughly chopped
- 2 1/4cups Caster Sugar
- 1 3/4cups Milk
- 3tsp Vanilla Extract
- 3 Eggs
- 1 3/4cups Self-Raising Floursifted
- 1 3/4cups Plain Floursifted
- 15g Malt Biscuitssweet biscuits, lightly crushed into small pieces
- 15g roasted peanutsunsalted, roughly chopped
Butter Cream
- 1/4cup Milk
- 1cup Malted Milk Powder
- 300g Buttersoftened
- 2cups Icing Sugarsifted
Chocolate Ganache
- 60g dark chocolateroughly chopped
- 1/4cup Pouring Creamor light thickened cream
Instructions
- Preheat a fan forced oven to 160°C (320°F).
- Grease & line two 20cm (8 inch) round spring-form baking pans.
Cake
- Place a medium sized bowl over a saucepan containing water. Heat saucepan over medium heat.
- Add white chocolate, butter, caster sugar, milk & vanilla extract to bowl.
- Heat while stirring regularly until all ingredients are melted, blended and smooth. Remove from heat and allow to cool for a few minutes.
- Add eggs and stir until fully combined
- Add self-raising and plain flour to bowl and fold through until fully combined.
- Pour mixture evenly into the two baking pans.
- Place in oven and bake for approx 60-70 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven, let cool in pans for approx 10 minutes before turning out onto wire racks to cool completely.
Buttercream
- Add milk to a small saucepan over medium-low heat. Heat until milk is warm.
- Add malted milk powder and continuously stir until a smooth paste is formed.
- Remove from heat and place in refrigerator for about 10 minutes to cool.
- Add butter and icing sugar to a bowl and using an electric mixer beat until light and fluffy.
- Add malted milk powder mixture and continue beating until fully combined.
Cake Assembly
- If needed, trim tops of cakes to level them out.
- Cut each cake in half.
- Place one cake layer, as the base layer, onto a plate or stand.
- Spread approx 1/4 of the buttercream over the base layer. Note: the cake will be spread with 3 layers of buttercream (1/4 per layer) with the remaining 1/4 reserved for the final layer over the top and sides of the cake.
- Top with the next cake layer and spread with buttercream. Repeat until final cake layer is placed on top.
- With the remaining 1/4 of the buttercream spread a thin layer over the top with most of the buttercream spread around the side of the cake.
- Place in refrigerator for about 30 minutes to chill.
- Remove from refrigerator and pour and spread cooled ganache (see instructions below) over the top of the cake, Set cake aside for a few minutes to allow ganache to set a little
- Add malted biscuits and peanuts to a small bowl and mix to combine.
- Sprinkle biscuit and peanut mixture over the top of the cake. Optionally add some Maltesers to the top as well for decoration.
Chocolate Ganache
- Place a medium sized bowl over a saucepan containing water. Heat saucepan over low heat.
- Add dark chocolate and cream to bowl. Stir regularly until mixture is combined and smooth.
- Remove from heat and allow to cool for about 10 minutes or so but not set.