WWW.FOODHEAVENMAG.COM JUNE baking heaven 27
M A L T E D
(^) M
IL
K
(^) C
H O C O L A T E
(^) B
IR
T
H
D
A
Y
(^) C
A
K
E
1 Preheat the oven to 180°C/ Gas Mark 4.
Make the cake batter first. Put the butter
into a saucepan and melt it gently. Using
a pastry brush, use a little of the butter to
grease a 23x33cm (9x13in) baking tin.
Line the tin with baking paper.
2 Put the flour, cocoa, malted milk powder,
bicarbonate of soda, baking powder, and
salt into a large bowl and use a whisk to
mix and aerate. Add the sugar and break
up any lumps with your fingers. Make a
well in the centre of the dry ingredients.
Whisk the milk, oil and vanilla into the
melted butter and pour them into the well.
3 Use the whisk to draw the flour mixture
into the liquid, slowly at first. Once mixed,
beat until smooth and evenly blended. Pour
into the prepared tin and level the top.
4 Bake for 30 minutes, until the cake has
risen, is firm, and has slightly shrunken
from the sides. A toothpick or skewer
inser ted into the centre should come out
clean. Let cool in the pan for 10 minutes,
then turn out onto a cooling rack and
cool completely.
5 For the frosting, break the chocolate into
a heatproof bowl and place it over a
saucepan of barely simmering water,
making sure the bowl doesn’t touch the
water. Let the chocolate melt for about
5 minutes, stirring once or twice, until
smooth. Alternatively, microwave in
20-second bursts, stirring each time.
Let cool a little.
This cake is egg -free!
NO EGGS?
1
4
2
5
3