I love this chocolate cake recipe, it’s rich and moist and super-chocolatey! Topped with malted frosting and a Malteser for good measure, they make quick and easy petits fours. I particularly like these chilled, amping up the luxury factor!
Malted Chocolate Cubes
for the sponge
- 190ml milk
- 2 teaspoons vinegar
- 90g dark chocolate
- 90g unsalted butter, softened
- 190g caster sugar
- 1 medium egg plus one egg yolk
- 240g self-raising flour
- ¾ teaspoon bicarbonate of soda
- 1½ tablespoon cocoa powder
for the decoration
- 75g unsalted butter, softened
- 35ml milk, at room temperature
- 250g icing sugar
- 50g Ovaltine Original
- 16 Maltesers
For the sponge: preheat the oven to 160°C fan (170°C no fan), grease a 20cm square tin and line with non-stick baking paper. Pour the milk into a jug and stir in the vinegar, leave to one side. Melt the chocolate in a microwave or over a bain-marie then set to one side.
In a large bowl, beat together the butter, sugar and egg with an electric handheld mixer until smooth. Sift in the flour, bicarbonate of soda and cocoa powder, add half the milk and beat until smooth. Add the melted chocolate along with the remaining milk and beat again until smooth.
Transfer the mix to the prepared tin, spreading evenly, and bake for 35 minutes until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes before transferring to wire rack to cool completely.
Place the cooled sponge on a large chopping board, trim the edges then cut into sixteen even cubes. Trim the top of each cube to remove the crust and level the surface.
For the frosting: place the butter, milk, icing sugar and Ovaltine in a bowl and mix carefully with a wooden spoon until combined then use an electric mixer to beat the mixture until it is smooth and light. Transfer to a piping bag and cut off the tip, 2cm up. Pipe the frosting on top of the cubes, then decorate each with a Malteser and serve.