CHOC-MALT CHOC CHIP CAKE

I make a lot of chocolate cakes.  I have made more than I could ever remember.  One of my all time favourites is on this blog - Devil's Food Cake.  It is a simple but delicious cake that is suitable for any occasion and can be adapted to suit many tastes. I have to say though that this cake that I made today is right up there in my list of favourite chocolate cakes.  It's texture is divine - a cross between a sponge cake and a mud cake.  The chocolate chips are a lovely surprises as you eat your way through a piece.  The topping is lovely and gooey as it never quite sets.  Once again this is a simple cake made even easier by making it in the CC.

CHOC-MALT CHOC CHIP CAKE

Cake
1/2 cup malted milk powder (I use Nestle Malted Milk Powder)
1/3 cup cocoa 

1/2 cup dark brown sugar
1/2 cup golden syrup
175g very soft butter, diced

1 1/2 cups self raising flour
1/2 tsp baking powder

2 eggs

2/3 buttermilk

1/2 cup choc chips

1. Preheat oven to 200 degrees and grease and line a 22cm square cake tin (you can use an equivalent sized round tin and it will be fine).
2. Place all ingredients except choc chips into the bowl with the kneading blade.
3. Select Pastry P1 for 1 min.
4. After 30 sec pause the program and scrape down the sides and blade. Resume program.
5. When program is complete, pulse for 5 seconds.
6. Add choc chips to the bowl and select Speed 5 Time 20 seconds.
7. Pour batter into the prepared tin.
8. Place tin in the oven and bake for 10 mins, then turn down the oven to 175 degrees and bake for a further 25 minutes.
9. Remove from the oven and allow to cool in the tin for 10 minutes before turning out on to a cooling rack and allowing to cool completely.

Icing

150g dark chocolate (I use Cadbury Gold 70%) broken into squares
5 tbsp thickened cream
5 tbsp malted milk powder

1. Place chocolate into the bowl with the stirring blade and select Speed 3 Temp 80 degrees Time 3min.
2. Once chocolate is melted, add cream and malted milk powder to the bowl.
3. Select Speed 5 Time 20 sec.
4. Allow icing to cool for 15 min before applying to the cake.  Adorn with sprinkles or Maltesers if desired.