I bought Peyton & Byrne's book quite a few months back but have yet to make anything from it. Choclette of Chocolate Log Blog posted about this and I absolutely had to make it. I love chocolate and malt and it definitely reminds me of my childhood days. I made maltesers cupcakes previously which were amazing but this recipe is even better!! I love the addition of milk chocolate chunks - it's a really rich, moist, decadent cake.
I have to apologise for the photos as my loaf fell apart as I was slicing it so these are the only 2 intact slices. Everyone at work loved the cake and it was eaten up very quickly despite it's slightly unappetising look.
Recipe from Peyton & Byrne (page 122)
70g light brown sugar
110g dark brown sugar
140g self raising flour
1 tablespoon malt powder such as Horlicks
pinch of salt
125g unsalted butter, softened and cut into 1 cm pieces
1/2 teaspoon vanilla extract
50g good quality dark chocolate (I used Green & Black's organic dark cooking chocolate)
110ml whole milk
65g milk chocolate, broken into pieces (I used Green & Black's)
- Preheat the oven to 170C.
- Butter a 900g loaf tin and line the bottom with parchment paper.
- Combine the brown sugars, flour, malt powder and salt in a bowl.
- Drop in the softened pieces of butter and beat until pale and creamy.
- Add the egg and vanilla and beat again until the batter is aerated and fluffy.
- Place the dark chocolate in a heatproof bowl set over a pan of barely simmering water.
- Stir occasionally until the chocolate is just melted and then take off the heat.
- Beat the melted chocolate into the cake mixture, then add the milk and beat to combine.
- Finally, stir in the milk chocolate pieces and scrape the batter into your prepared loaf tin.
- Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and let the cake cool in the tin for 10-15 minutes, before turning out onto a wire rack to cool completely.