food Malted chocolate cake serves 810 Prepare ahead The filling will remain soft for 2-3 days in a bowl covered with cling film. Freeze Freeze cake and icing separately, defrost and assemble when ready to serve. 30g malted chocolate drink powder 30g cocoa powder 225g butter, softened, plus extra for greasing 225g caster sugar 225g self-raising flour 1 tsp baking powder 4 eggs these recipes are taken from mary berrys absolute favourites by mary berry (bbc books, 25) For the icing 3 tbsp malted chocolate drink powder 1 tbsp hot milk 125g butter, softened 250g icing sugar, plus extra for dusting 50g dark chocolate (at least 50 per cent cocoa solids), melted 1 tbsp boiling water About 20 Maltesers, to decorate method 1 You will need two 20cm round sandwich tins. Preheat the oven to 180C/160C fan/Gas 4 , grease the tins with butter and line the bases with baking paper. 2 Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth. 3 Divide evenly between the prepared tins and bake in the oven for 2025 minutes. Set aside in the tins to cool for 5 minutes, then turn out onto a wire rack to cool completely. 4 To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to give a gloss to the icing. 5 Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.