Malt chocolate cakePreparation time: 30 mins plus cooling Baking time: 30-35 mins Serves 14 For the cake: 460g butter, softened 230g caster sugar 230g soft light brown sugar 7 large eggs, lightly beaten 360g self raising flour, sifted 11/2 tsp baking powder 100g cocoa powder, sifted 5 tbsp Horlicks Traditional powder (not Horlicks Light) 200ml milk For the frosting: 150g dark chocolate, broken into pieces 125g butter, softened 400g icing sugar, sifted 3 tbsp Horlicks Traditional powder (not Horlicks Light) 2 tbsp milk For decoration: Maltesers 1 Preheat the oven to 180˚C/Gas mark 4. Grease three 20cm cake tins and line the base of each with baking paper. Cream the butter and sugars together in a large bowl until light and fluffy. Add the eggs, flour, baking powder, cocoa and Horlicks and beat for 1 min. Gradually add the milk whilst still beating and mix until the batter is smooth. 2 Divide the mixture equally between the three prepared tins and level the tops. Place in the oven and bake for 30-35 mins until the cakes are firm and spring back when lightly pressed. Cool in the tin for 5 mins then turn out onto a wire rack to cool completely. 3 For the frosting, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Remove from the heat and allow the chocolate to cool for 2 mins. In another bowl beat the butter until smooth and very soft then beat in the melted chocolate. Add half the icing sugar and beat well. Add the remainder of the icing sugar and the Horlicks and continue beating whilst gradually adding enough milk to make a soft fudgy icing. 4 Place one layer of cake on a serving plate and cover the top with frosting. Place another layer of cake on top of the frosting then cover that cake with frosting. Add the final cake and cover the top with frosting then decorate with Malteasers. TIP: * Do not be tempted to use Horlicks Light as it has different ingredients to Horlicks Traditional which would make the cake dry out.