I know, I know, Easter has come and gone. Look at it this way, I'm either a bit late or very, very early. Either way, does it really matter when there is cake involved?
I've been revising hard. As hard as someone who gets distracted easily can. But I needed both a rest and a slice of cake so I did what I unusually do in these circumstances. I scoured Pinterest, my recipe books and finally my huge file of recipe clippings until this one caught my eye.
It was quick, easy, FULL of chocolate, gave me chance to make something Eastery and it satisfied the feeling I had to make a naked cake. I feel slightly wrong saying I wanted to bake a naked cake but It's the truth. They are made for me and my lack of desire to learn how to decorate cakes properly.
The all in one method makes this cake wonderfully quick. The malt flavour stands proudly in the background pushing the chocolate sponge to a rich and creamy state. So soft and yielding are the cake layers you will want to sink into them, safe in the knowledge you are in the most delicious of surroundings. The chocolate malt buttercream inside and again on top makes for the perfect contrast. Smooth and reliable, there to turn to for confirmation that this cake really does taste this good. Decorate with whatever chocolates you fancy and as much of it as possible.
The addition of boiling water makes it almost fudge like in texture. Stick with me and just go with it. You will be well rewarded.
For the cake:
- 175g tub margarine or butter, softened
- 175g caster sugar
- 3 large eggs
- 175g plain flour
- 2 tsp baking powder
- 25g cocoa powder
- 50g Ovaltine
- 4 tbsp milk
- 1 tsp vanilla extract
- 125g butter, softened
- 200g icing sugar
- 50g Ovaltine
- 25g cooa powder
- 2 tbsp boiling water
- 1 sharing bag of Cadbury mini eggs
Instructions1. Set the oven to 180 C/160 C fan and grease/line two 7" or 8" round cake tins.
2. Place all the the cake ingredients into a bowl and mix with an electric mixture until smooth and just combined.
3. Divide the mixture between the two tins and level off. Bake for about 25 mins until a cake tester inserted into the centre comes out clean. Remove from the oven and cool for 5 mins then turn out onto a wire rack to cool completely.
4. For the buttercream, beat the butter until creamy and very soft. Sieve in portions of the icing sugar, cocoa powder and Ovaltine, mixing between each addition. Add the boiling water and mix again until combined. Continue mixing until the buttercream is soft and fluffy, or the texture you prefer it.
5. Place one cake on a plate and spread half of the buttercream on top. Spread the remaining buttercream on the other cake then place on top of the first layer so the two buttercream layers are not touching. Decorate with the Cadbury mini eggs.
I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes and Bake of the Week run by Helen from Casa Costello. Also, Love Cake run by Ness at JibberJabberUk where the theme for May is Colour Me Pretty. As a June update, I'm also sharing this cake with Recipe Clippings run by Janice at Farmersgirl Kitchen. There is no theme this month so I can enter, though I can't remember which magazine I pulled the original recipe out of !