After my less than successful strawberry fairy cakes, the next recipe to catch my eye in my not-so-new-now Peyton and Byrne, was this malty chocolate cake. It wasn’t the picture that entrapped me this time – there was no picture, but the word malty. Malt conjures up so many childhood treats. I loved malt extract, except when it was used as a method to hide cod liver oil – yuck! A cup of horlicks was always welcome as was the jar that I would pinch the odd teaspoon out of when no one was looking. And my mother still makes a mean malt loaf. Anyway, I sort of guessed this was going to be a really good cake and thankfully it was. This is what I did:
- Melted 50g 85% dark chocolate with vanilla in a bowl over hot water.
- Creamed 70g dark muscavado sugar and 110g light muscavado with 125g unsalted butter until pale and well incorporated.
- Beat in 1 duck egg.
- Sifted in 140g flour (100g wholemeal, 20g quinoa, 20g white), scant tsp baking powder, 1 heaped tbsp Horlicks and a pinch of salt.
- Stirred this in, followed by the chocolate.
- Mixed in 110ml milk
- Stirred in 65g milk chocolate drops (40%).
- Spooned into a 900g loaf mould and baked at 170C for 35 mins in the first instance. The book said 35-40 mins, but my cake needed another 15 minutes and was still slightly underdone.
- Left to cool, then turned out onto a rack to cool completely.