"Being a twin, I've always shared a birthday cake. Each year, I ask my sister what I should bake and the answer is almost never chocolate, despite it being one of my favourite cake flavours. However, this year, I'll be changing that and making this lovely, fudgy two-layer chocolate cake filled and topped with a luscious, malty buttercream that I could eat by the spoonful. If you want to make it extra celebratory, swap the chocolate shavings for sprinkles."
"Heat the oven to 180C (160C fan)/350F/gas 4 and grease and line two 20cm loose-bottomed cake tins. Put the flour, both sugars, cocoa powder, baking powder, bicarb and salt in a bowl and whisk to combine. In a jug, whisk the eggs, oil, yoghurt and melted butter. Make a well in the centre of the dry ingredients, pour in the liquid mix, then stir in the coffee until everything comes together into a smooth batter."
"Meanwhile, make the buttercream. In a stand mixer, or using an electric whisk, beat the butter and vanilla for three or four minutes, until pale and creamy. Heat the milk in a small saucepan or microwave until hot, then add the malted milk powder and whisk smooth. Beat half the icing sugar into the butter, then pour in the hot malted milk followed by the rest of the i"
A fudgy two-layer chocolate cake combines plain flour, caster and light brown sugars, cocoa powder, baking powder, bicarbonate of soda and salt with eggs, neutral oil, plain yoghurt, melted butter and hot brewed coffee to form a smooth batter. The batter is divided between two lined 20cm tins and baked until a skewer comes out clean, then cooled. The malted buttercream is made by creaming unsalted butter with vanilla, dissolving malted milk powder into hot milk, and beating in icing sugar and salt until smooth. The cooled layers are filled and topped with the buttercream and finished with shaved milk chocolate or sprinkles.
Read at www.theguardian.com
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