One Layer Spelt Chocolate Fudge Cake with Maltesers
Servings: 6 large slices
Ingredients
Cake:
- 50g (¼ cup) butter
- 1 egg
- 100ml (¼ cup + 3 tbsp) whipping cream
- 1 tablespoon instant coffee (see note 1)
- 200ml (6¾ oz) water (see note 1)
- 100g (¼ cup + 3 tbsp) white sugar
- 50g (¼ cup) brown sugar
- 140g (¾ cup + 2 tbsp) spelt flour (see note 2)
- 25g (¼ cup + 3 tbsp) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 15 roughly chopped Maltesers (see note 3)
Frosting:
- 50g (¼ cup) milk chocolate
- 50g (¼ cup) dark chocolate
- 100ml (¼ cup + 3 tbsp) cream
- 20 Maltesers, with extra for decoration (see note 3)
Instructions
Cake:
- Pre-heat the oven to 175°C (350°F) and grease/line a 18cm / 6" pan.
- Melt the butter and allow to cool for a couple of minutes.
- Using a food processor (or electric whisk), mix the butter, eggs, milk, cream and coffee mixture until well combined.
- In a separate bowl, combine the sugar, flour, cocoa powder, baking powder, and baking soda.
- Add to the wet ingredients and mix until everything is combined.
- Pour the batter into the prepared pan and bake for around 40 minutes, until the edges start to pull away from the pan and an inserted skewer comes out clean. If you find the top is browning too much, just cover with a sheet of foil.
- Remove from the oven and allow the cake to cool for a while in the pan before turning out onto a wire rack. Allow it to cool completely before decorating.
Ganache Frosting:
- Break the chocolate into small pieces and place in a bowl.
- Heat the cream (either in the microwave or in a pan) and pour over the chocolate. If some of the chocolate is poking out, just push it under the cream.
- Leave to sit for around five minutes, then slowly whisk until you are left with a glossy, thick ganache.
- Crush the Maltesers into crumbs (I used a blender) and stir into the chocolate ganache.
- Leave the ganache until it has thickened into the desired consistency to spread over your cake (you don't need to put it in the fridge).
- Spread liberally over the top of your cake and then add as many Maltesers as you like for decoration. The cake freezes very well. Enjoy!
Notes
- This time, I used instant coffee mixed with hot water. However, you could also use 200ml freshly brewed coffee. If you prefer not to use coffee at all, substitute it with 100ml milk and 100ml water (totally 6¾ fluid ounces).
- You can a straight swap with regular flour.
- If you don't have access to Maltesers, a good substitute would be Whoppers.