Chocolate Malt Sponge Cake

Ingredients

3/4 cup self-raising flour 1/2 cup baking cocoa 1/4 cup malted milk powder 250g butter, softened 1 1/3 cups caster sugar 4 eggs, lightly beaten 1/2 cup milk Chocolate Frosting, for filling (see below) 1 cup Maltesers, lightly crushed

Method Preheat the oven to 180C (160C fan forced). Grease and line the base of 2 x 20cm sandwich pans. In a small bowl sift flour, cocoa and malt together and set aside. Cream butter and caster sugar together until very light and fluffy. Gradually add eggs and beat until combined. Fold in flour mixture and milk. Divide mixture between the pans and bake for 20 min or until a skewer inserted comes out clean. Cool on a wire rack. Sandwich cakes together with half the Chocolate Frosting and some of the crushed Maltesers. Top with remaining frosting and Maltesers. Garnish with some whole Maltesers if desired. Chill until required. CHOCOLATE FROSTING Sift 13/4 cups pure icing sugar into a bowl with 1 tablespoon malted milk powder. In a small bowl, combine 50g butter and 125g dark chocolate, microwave until heated and combined, add to the icing sugar with 2 tablespoons milk and stir until mixture is smooth. Allow to cool.