Actually only a few minutes!
150g soft light brown sugar
100 g caster sugar
3 eggs
175ml milk
15g butter
2 tablespoons Horlicks
175g plain flour
25g cocoa, sieved
1 teasp baking powder
1/2 teasp bicarb soda
Sweet stuff for the middle and the top:
25o g icing sugar
1 teasp cocoa
45g Milo or Horlicks
125g soft unsalted butter
2 tbsp boiling water
80 g Maltesers
Preheat oven to 170c. Butter and line two 20cm loose bottomed sandwich tins.
Weigh out dry ingredients. Heat the milk, butter and Horlicks or Milo in a saucepan until the butter melts, and it is hot but not boiling. Whisk together the sugars and eggs till light and frothy, beat in the hot Milo mixture and then fold in the flour, cocoa, baking powder and bicarb of soda. Divide the cake batter evenly between the two tins and bake in the oven for 25 mins, by which time the cakes should have risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 mins then turn out of their tins.
In a food processor, add the icing sugar, cocoa and Milo, blitz then add the boiling water until you have a smooth buttercream. Sandwich the cold sponges with half the buttercream, then ice the top with what is left, creating a swirly top rather than a smooth surface. Stud the outside with Maltesers.
goldencup2007-04-21 00:42:07
