1: Preheat oven to 160C. Grease a 8inch round cake pan with butter. Line base and side with baking paper.
2: Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
3: Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
4: To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
5: Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.
6: Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
7: Meanwhile, use a large serrated knife to cut the cake horizontally into 2 layers. Place the cake base on a platter. Spread the icing. Cover and place in the fridge for 1 hour 30 minutes to chill.
8: Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.
BY FAIZA ZARIF
(COOK WITH FAIZA)
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