Chocolate Malt Fantasy by Zarnak Sidhwa

Ingredients:

• Flour 2-1/4 cup
• Sugar 1-1/4 cup
• Cocoa 3/4 cup
• Baking soda 1-1/2 tsp
• Baking powder 1/2 tsp
• Salt 1/2 tsp
• Milk 1 cup
• Malted milk powder 1 cup
• Oil 1 cup
• Eggs 3
• Cream 1 cup
• Lemon juice little
• Vanilla essence 1 tsp
• Malted milk balls few

Chocolate Malt Icing:

• Butter softened 1-1/2 cup
• Cocoa powder 3/4 cup
• Cream 1-1/4 cup
• Malted milk powder 3/4 cup
• Icing sugar 7-1/2 cup

For Chocolate Ganache:

• Bittersweet chocolate 16 oz
• Cream 2 cups
  

Method:

1. In a large bowl, beat butter and cocoa powder until creamy.
2. In a small bowl. combine cream and malted milk powder, stirring to dissolve.
3. Add cream mixture to butter mixture, beating at low speed to combine.
4. Gradually beat in powdered sugar until smooth.
5. Heat the cream on very low until it just begins to simmer, be careful not to allow cream to boil over.
6. Pour the cream over the chopped chocolate and let stand.
7. Beat until chocolate mixture is smooth.
8. Use for glazing.
9. Preheat oven to 180 degrees C.
10. Butter & flour 2, 9 inch baking pans.
11. Mix flour, sugar, cocoa, baking soda, baking powder and salt.
12. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth.
13. Add lemon juice to cream to make it sour cream, add it to the batter and also add vanilla, beating just until combined,
14. Pour batter evenly into prepared pans and bake for 20 minutes.
15. Let cool in pans for 10 minutes.
16. Remove cakes from pans and let cool completely on racks.
17. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.