30gMalted drink powderI used Horlicks, Ovaltine would also be fine
For the Icing
200gUnsalted butterAt room temperature
25gCocoa powderI used Green & Blacks
75gMalted drink powderI used Horlicks, Ovaltine would also be fine
Boiling water(Enough to form a paste - see notes)
Preheat the oven to 180C.
Beat the sugars with the butter until soft and fluffy.
In another bowl mix the cocoa and malted drink powder with ABOUT 5 tbsp of boiling water. Add it gradually, whisking and mixing until you have a smooth paste. You may need a little more or less depending on the brands you use. Be sure to mix out all lumps.
Add the eggs, flour and cocoa mixture to the butter mixture. Beat until smooth and totally combined.
Share the mixture out between three 7" cake tins, well buttered and lined with baking paper. Smooth out the tops and bake in the oven for 25 - 30 minutes.
Make your icing by combining the butter, icing sugar and a paste made with the cocoa, malted drink powder and JUST enough boiling water to make make the paste. (Be sure to mix out all lumps from the paste). Beat the icing really well, it will be very stiff and powdery at the start.
When the cakes are cooked, remove from the oven and allow to cool in the tin for 10 minutes. Remove from the tins and trim the tops off if needed.
Sandwich together with the icing and decorate with Maltesers.
Make sure that you butter your tins REALLY well. I also line the sides of the tins with baking paper for this cake as the cakes are quite delicate. I also think (maybe?) it makes the edges a bit neater as they are being served naked. No desperate need though if you're short on time.
The cakes are cooked when: A skewer comes out of the centre of the cake clean and/or the are 'pulling' away from the sides of the tin.
If the icing is too soft, pop in the fridge for an hour OR add a little more icing sugar. If too solid, add a tiny bit more boiling water.
Store the cake in an airtight tin, for upto 4 days.