Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.
In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Add the Coffee Granules and Horlicks Powder into a bowl, and add 125ml Boiling Water and mix – add the coffee/malt mix to the Chocolate/Butter mix and stir well till smooth!
In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!
Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!
Pour the mixture into the two tins and bake in the oven for 45-50 minutes (can take a little longer in some ovens, can take less time, check at 40 minutes) A skewer should come out clean, and the cake should be silent (if not fully baked, it’ll make a bubbly/crackling noise). Leave for 10 minutes and cool fully on a wire rack.
For the Buttercream!
With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes). Add the Icing Sugar in in two parts, and beat each time.
With the second addition of Icing Sugar, add the Malt Powder as well! Beat till combined, add in a few tablespoons of boiling water to loosen and beat for a couple of minutes so its extra smooth & creamy.
Once the cakes are cool, spread the tub of Malteser Spread onto the top of the bottom cake. Pipe on some buttercream, and add the second sponge. Pipe on the rest of the buttercream, and then decorate with some Easter Malteser Bunnies, Maltesers and some sprinkles!
You can watch me make this HERE!And Save this recipe on Pinterest HERE!
I used the Horlicks powder for my Malt Powder that mixes with Milk, but you can also use ovaltine, or any other malt powder.
If you can’t access the Buttermilk, or you would prefer to use something else then you can use Double Cream in the cake – however it might not be as moist, but there shouldn’t be much of a difference at all!
You can also bake this into 3 layers using 3 20cm tins – they will take 22-25 minutes in the oven, but will be very thin!
This cake will last for 3 days in an airtight container!