We celebrated Cade’s 22nd birthday yesterday…his first one at home after being on a mission for two years. Hamburgers with the lot for dinner followed by a choc-malt cake covered with malteasers.
Cade tells us that Japanese sweets/desserts taste like they have no sugar in them (think: sweetish wholemeal bread), but after Easter back at home he is becoming more accustomed to the Western sugar hit again!
Cake was followed by giving Mum a crash course introduction to One Direction. Of course, my Dad is a massive fan. As are the rest of us, although some of us find it a little hard to own up to. I proudly admit to listening to their album at least once a day and bopping around with the kiddos. In fact, they are fast becoming the requested tunes in the house!
Onto the cake. Yum. Moist. Very sweet and very big though so make it when you’ve got a crowd to feed though or you’ll be left with a big lump of cake to take care of yourself.
Choc-Malt Cake
2 1/4 cups plain flour
1 1/4 cups sugar
3/4 cup cocoa
1 1/2 tsp bicarb soda
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 eggs
1 cup sour cream
1 tsp vanilla
Preheat oven to 180 degrees celsius. Grease and line two cake pans.
Combine flour, sugar, cocoa, bicarb, baking powder and salt in a large bowl.
In a small bow, combine milk and malted milk powder, stirring to dissolve.
Add milk mixture, oil and eggs to flour mixture, beating at medium speed until smooth.
Add sour cream and vanilla, beating until just combined.
Divide batter between prepared pans and bake for 30-40 minutes or until a skewer comes out clean when inserted.
Cool in pans for 10 minutes, then remove to cool completely on wire racks.
Mix 1/2 cup malted milk powder into your favourite chocolate icing and spread between the two cakes and on top and sides of cake. Decorate with malteasers.
