I was trying to decide what to make for my youngest son for celebrating his GCSE results. He is not keen on loads of icing so I thought a loaf cake would be a good option but still look special.
He loves chocolate so I decided on this malted chocolate loaf cake and it went down a treat! He had a slice for breakfast after getting his results and now he's heading to 6th form (proud Mum!).
It's a quick cake mixture made using the all-in-one method. The butter icing has malted milk powder in it so has a lovely malted taste and is decorated with crushed Maltesers.
I think this cake is perfect to have with a cuppa in the afternoon or a quick bake for a celebration.
Pre-heat the oven to 180 degrees centigrade (160 fan) then line the base and sides of a 2lb loaf tin.
In the bowl of a stand mixer place the butter, sugar, eggs, flour, cocoa powder, milk and vanilla extract.
Beat until smooth.
Put the cake mixture in the prepared tin and level with a spatula.
Bake in the oven for 70 minutes or until a cake tester comes out cleanly.
Leave to cool on a wire rack then remove from the tin and place on a serving plate.
Next make the icing by sieving the icing sugar and malted milk powder into the bowl of a stand mixer with the butter. Whisk until light and fluffy then add enough milk so it is soft enough to pipe.
Put the icing in an icing bag fitted with a Wilton 1A nozzle.
Starting at the left and going from left to right pipe the buttercream until the cake is covered.
Decorate with crushed Maltesers.
Slice to serve.
Malted Chocolate Loaf Cake
Sarah's servings: 10
Sarah's skill: Easy
Baking time: 70 minutes
Ingredients:
Cake:
250g Soft Unsalted Butter
250g Caster Sugar
4 Large Eggs
250g Self Raising Flour
3 Tbsp Cocoa Powder
3 Tbsp Milk
Icing:
300g Icing Sugar
150g Soft unsalted butter
40g Malted milk powder
1-2Tbsp Milk
Maltesers to decorate
Method:
Cake Pre-heat the oven to 180 degrees centigrade (160 fan).
Line and grease a 2lb loaf tin.
In the bowl of a stand mixer place the butter, sugar, eggs, flour, cocoa powder and milk then beat until smooth.
Put the cake mixture in the prepared tin and level with a spatula.
Bake in the oven for 70 minutes or until a cake tester comes out cleanly.
Leave to cool on a wire rack then remove from the tin and place on a serving plate.
Icing Sieve the icing sugar and malted milk powder into the bowl of a stand mixer with the butter.
Whisk until light and fluffy then add enough milk so it is soft enough to pipe.
Put the icing in an icing bag fitted with a Wilton 1A nozzle. Starting at the left and going from left to right pipe the buttercream until the cake is covered.
Decorate with crushed Maltesers.
Sarah's extra slice.......