This is a smaller version of my Milk Chocolate Birthday Cake recipe with added Ovaltine, to give the Malteser vibe. If you don't have two 6 inch tins, it is easy to divide the recipe in two and bake one half at a time.
- 80 g vegetable oil
- 2 large eggs
- 140 g Greek yogurt
- 140 g caster sugar
- 100 g milk chocolate, melted
- 170 g self-raising flour
- 2/3 tsp baking powder
- 1 tbsp Ovaltine or Horlicks powder
- 150 g soft butter
- 350 g icing sugar
- 2 tbsp Ovaltine or Horlicks powder
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Preheat the oven to 160˚C (reduce by 10-20˚C for fan ovens) and grease and line two 6 inch round cake tins.
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Whisk the oil, eggs, yogurt, caster sugar and milk chocolate together until very well combined.
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Sift over the flour, baking powder and Ovaltine or Horlicks and fold it in. Divide between the tins and bake for approximately 25 minutes. When well risen, springing back to the touch and a skewer comes out of the middle dry, remove from the oven and cool on a rack for 10 minutes before turning out of the tins.
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To make the buttercream, simply butter the butter and sugar until light and fluffy, and quite a bit paler than when you started. Beat in the Ovaltine or Horlicks.
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If the buttercream is very stiff, dribble in up to 3 tbsp of recently boiled water. I pour some into a 1/4 cup sized jug I have and pour in a drop at a time until the buttercream is a little softer - if you go too far, add some extra icing sugar.
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When the cakes are cool, sandwich with about 1/4 of the buttercream and use the rest to crumb coat and frost the cake, just as in the video.