On a recent trip to London, the Waterstones near Piccadilly Circus was one of our first stops, as usual. Of course I cannot go past the cooking books and I spotted one I didn’t have yet. So this recipe comes from my new cookbook as it seemed perfect for a birthday celebration: Fast, Fresh and Easy Food by Lorraine Pascale. You can of course opt for something else than Maltesers: M&Ms, crushed Oreo’s…
Here’s how to make it: preheat the oven to 160 C, grease 2 20 cm round tins with butter and line the bottoms with baking parchment. Mix 150 g softened butter with 250 g caster sugar, 150 g self-raising flour, 125 g sour cream (if you don’t have any, use regular cream or double cream and add a squeeze of lemon), 4 eggs, 50 g cacao powder, 1 tsp baking powder and a pinch of salt. Add the seeds of 1/2 vanilla pod (or a couple of drops of vanilla extract) and mix again to give a smooth, soft mixture.
Divide evenly between the cake tins, smooth the tops and place in the oven for 30 min until a skewer inserted in the middle comes out clean. Allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely (this will take about 25 min).
When the cakes are almost cool, start making the buttercream: melt 100 g dark chocolate in a bowl over simmering water. In a bowl, mix 550 g icing sugar with 250 g softened butter and 2 tbsp milk until light and fluffy. Add the melted chocolate and mix again.
Put a small dollop of buttercream on a plate or cake stand and add the first cake (the buttercream will make it stick to the plate so it doesn’t slide off during transport). Spread about a third of the buttercream on the cake and sandwich the second cake on top. Spread the remaining buttercream on the top and sides of the cakes. Once you have covered the cake, take 540 g brown or white Maltesers (or any other topping of your choice) and stick them all over the cake. Enjoy while listening to Summer in the city by the Lovin’ Spoonful.
Use up left-over Maltesers by crushing them and sprinkling over ice cream or use them in your cookies any style.