Since joining “the motherhood” I’ve had to get acquainted with my mixing bowl. I’ve never been a great baker of cakes, but seemingly the minute you become a mother, someone thrusts a whisk into your hands and asks you to bake two dozen fairy-cakes for some occasion or other.
My go-to cake has been a Victoria Sponge and my Vicky-Sponge is generally pretty well received, but I have failed in my attempts to make a good chocolate version, until now that is. There was always something missing, a lack of depth of rich chocolateyness and I couldn’t figure out why. I was sent a jar of Rayner’s Classic Malt Extract to try, my first port of call was to tentatively add it to a chocolate sponge cake, and by Jove I’d cracked it!
My easy chocolate malt cake recipe is by definition easy, quick to throw together in a cake emergency and tasty enough to offer the Vicar for tea. It probably won’t win any prizes for innovation or decoration, but it’s a delicious stand alone cake, or it works well with a dollop of ice cream and some fruit.
- 4oz sugar
- 4oz butter or margarine
- 2 medium eggs
- 1/2 teaspoon baking powder
- 1 tablespoon Bourbon chocolate powder
- 1 tablespoon drinking chocolate
- 2 teaspoons Rayner's Malt Extract
- 4oz self raising flour
- Splash of milk
- Beat the butter and sugar together until fluffy.
- Stir in the eggs, baking powder, chocolate powders and malt extract, mix until well combined.
- Gently fold in the self raising flour, add a small splash of milk if the mixture is too stiff.
- Pour the cake batter into a lined loaf tin.
- Bake in a pre-heated oven at 190 for 30 minutes, check if it is cooked through and if it is remove from the oven and leave to cool.
Note: I was sent a jar of Rayner’s Classic Malt Extract free of charge to use in a recipe. All images and opinions are our own.