- Step 1
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.
- Step 2
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
- Step 3
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
- Step 4
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
- Step 5
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.
- Step 6
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
- Step 7
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
- Step 8
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.
Follow these hints:
1) Before attaching the Maltesers to the cake, wear cotton gloves to avoid leaving any fingerprints on the chocolate.
2) To get even rows when decorating, first make a strip of Maltesers straight down the centre of the cake, then add in rows on either side.
3) To cut the cake, start by slicing alongside the centre strip and try to cut between the rows where possible.
For more tips on how to achieve a picture perfect cake, see our related article.