Enjoy this as a cold cake to eat with your fingers or heat it again in the oven later for a warm malted chocolatey dessert with ice cream… yum!!
Ingredients
- 120g Butter, room temp
- 120g Caster Sugar
- 1 Egg
- 100g Self-raising flour
- 1Tbsp Malted Chocolate Drinking Powder
- 1Tbsp Cocoa Powder
- 6Tbsp Milk
Chocolate Ganache
- 100g Dark Chocolate
- 50ml Double Cream
Directions
- Preheat the oven to 180ᵒC. Grease and line a 7inch square cake tin.
- In a large bowl, whisk together the butter and sugar until smooth. Add the egg and combine. Sift in the flour, baking powder, malted chocolate and cocoa powder into the bowl and use a spatula to fold in. Pour in the milk to loosen the mixture.
- Spread evenly into the cake tin and bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean. Allow to cool in the tin.
- Meanwhile, make the ganache by heating the cream in a small saucepan until it begins to boil. Add the chocolate, turn off the heat, and stir until smooth and shiny.
- Pour the ganache over the chocolate cake and allow to set.
**Re-heat this in the oven for 10 minutes at 180ᵒC to warm the cake through and allow the ganache to melt into a delicious chocolate sauce.
