FANTSTIC AND SIMPLE CHOCOLATE FUDGE MALTESER CAKE

FANTASTIC AND SIMPLE 

CHOCOLATE FUDGE MALTESER

CAKE

ITEMS NEEDED:

FOR THE SPONGE - 350 G OF SELF RAISING FLOUR,

                                       100 G OF COCO POWDER,

                                       300 G OF CASTOR SUGAR

                                       2 TEASPOONS OF BICARBONATE OF SODA,

                                       0.5 TEASPOON OF SALT,

                                       4 EGGS,

                                       300 ML OF MILK

                                       300 ML OF VEGETABLE OIL.

FOR THE FUDGE SAUCE - 375 G OF CHOCOLATE,

                                                   50 G OF MARSHMALLOWS,

                                                   200 ML OF CREAM,

                                                   100 G OF SUGAR.

FOR THE CREAM FILLING -1 LITRE OF COLD WHIPPING CREAM,

                                                      100 G OF SUGAR,

                                                      10 ML OF FLAVOURS OF YOUR CHOICE.

FOR THE DECORATION - MALTESERS ( LOTS OF THEM).

METHOD :

PREHEAT YOUR OVEN TO 180 DEGREES 

FOR THE SPONGE - IN ONE BOWL MIX ALL THE DRY INGREDIENT'S FOR THE 

                                       SPONGE MIX TOGETHER ( SELF RAISING FLOUR, COCO POWDER, 

                                       CASTOR SUGAR, BICARBONATE OF SODA AND SALT).

                                      IN ANOTHER BOWL MIX ALL THE WET INGREDIENT'S FOR THE

                                      SPONGE MIX TOGETHER (EGGS, MILK AND VEGETABLE OIL).

                                     ONCE THE TWO MIXES ARE READY MIX THE WET INTO THE DRY.

                                     PUT THE MIX INTO TWO  NON STICK CAKE TINS ( 25CM ). PUT IN 

                                     THE OVEN FOR APPROXIMATELY 30 MINUTES.

FOR THE FUDGE SAUCE - PUT IN A GLASS BOWL ALL OF THE INGREDIENT'S FOR 

                                                   THE FUDGE SAUCE AND PUT THE BOWL ON TOP OF A POT

                                                   OF HOT WATER FOR IT TO MELT SLOWLY ( THIS IS CALLED 

                                                   A BAIN-MARIE). MIX WELL TO MAKE SURE YOU HAVE NO 

                                                   LUMPS.

FOR THE CREAM - PUT ALL THE INGREDIENT'S IN A BOWL AND WHISK UNTIL 

                                     THICK AND FLUFFY.

BUILDING :

WHAT I DO IS I CUT THE SPONGES IN HALF SO THEY ARE THINNER. I PREFER MORE LAYERS, THAN THICKER LAYERS IN MY CAKES. NOW YOU PUT ON A PLATE ONE BASE OF SPONGE THEN CREAM, THEN SPONGE AND CONTINUE UNTIL YOU HAVE USED ALL YOUR SPONGE BASES. ONCE THIS IS FINISHED YOUR FUDGE SAUCE SHOULD BE STARTING TO COOL AND SET, AS THIS IS EASIER TO WORK WITH. NOW POUR  SLOWLY THE CHOCOLATE FUDGE SAUCE OVER THE SPONGE AND SPREAD EVENLY. NOW WOULD BE THE PERFECT TIME TO TRANSFER THE CAKE TO THE SERVING PLATE. NOW ALL YOU HAVE TO DO IS DECORATE WITH THE MALTESERS YOU CAN PUT THEM JUST AROUND THE EDGE OR YOU CAN PUT THEM ALL OVER.

I HOPE YOU ENJOY MAKING AND EATING THIS CAKE, PLEASE GIVE ME FEED BACK AND SOME PHOTOS.