Cookies and Cream Cake
A delicious malted chocolate cake filled with a cookieand-cream icing.
Serves 12
Hands-on time: 40min
Cooking time: 25min
300g butter, at room temperature
300g golden caster sugar
6 medium eggs, beaten
225g self-raising flour
25g malt-flavour drinking powder (we used Horlicks)
50g cocoa powder, sifted
FOR THE ICING
200g butter, softened
400g icing sugar
1 tbsp malt-flavour drinking powder (as above)
½ tsp vanilla extract
3-4 dark chocolate cream-filled biscuits (we used Oreos)
Candy-coated chocolate eggs
YOU WILL NEED
3 x 18cm round sponge tins, greased and base-lined with baking parchment
1 Heat the oven to 180°C (160°C fan)/mark 4. 2 Put the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric whisk until the butter is a pale colour and the mixture is light and fluffy.
3 Add the eggs, a little at a time, beating well after each addition. Add 1-2 tbsp flour, if necessary, to prevent the mixture curdling. Fold in the remaining flour, malt-flavour powder and cocoa until evenly mixed.
4 Divide the mixture between the cake tins and bake for 20-25min until just firm to the touch.
5 To make the icing, beat together the butter, icing sugar malt-flavour drinking powder and vanilla with 1-2 tsp boiling water until smooth and creamy. Finely crush the biscuits until almost a powder, then stir into the buttercream.
6 Sandwich together the cakes using a little icing, then cover the top and sides with a very thin layer of icing (this will help to prevent the cake from crumbling). Chill the cake, then apply a second layer of icing. Top with the mini eggs and serve in thin slices.