Chocolate Ovamaltine Daim Cake

 Chocolate Ovamaltine Daim Cake by Meeta K. Wolff

Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:
For the cake

  • 150 g muscovado sugar
  • 100g granulated sugar
  • 3 eggs
  • 150 g butter
  • 175ml milk
  • 2 tablespoons Ovamaltine
  • 175g all-purpose flour
  • 25g cocoa powder, sieved
  • 25g cocoa powder, sieved
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
For icing
  • 250 g icing sugar
  • 1 teaspoon cocoa
  • 125g butter, softened
  • 45g Ovamaltine
  • 2 tablespoons hot water For decoration
  • 1 packet of 300g Daim candy chocolates

    Method:

    1. Preheat the oven to 170 degrees C. Butter and line 2 springform pans (approx. 20cm each) with baking paper.

    2. In a large bowl, whisk together the sugars and the eggs until light, creamy and frothy.

    3. Heat the milk, Ovamaltine powder and butter until butter melts and steaming. Make sure it does not boil. Then carefully pour the Ovamaltine mixture into the egg-sugar mixture in a steady stream beating all the while.

    4. Fold in the flour, cocoa powder, bicarbonate of soda and baking powder with a rubber spatula until all the ingredients are blended. Divide the cake batter into the springforms evenly and bake for approx. 20-25 minutes or until a toothpick inserted in the middles of the cakes comes out clean. The cakes will be springy and light. Remove from oven and allow to cool for 10 minutes then turn out onto cake racks and let them cool completely before icing them.

    5. Put the sugar, cocoa and Ovamaltine in a food processor and pulse a few times to remove any lumps then and the softened butter and process. In between scrape down the sides then process again this time pouring a bit of the hot water through the funnel. Keep processing until you have a smooth and thick cream. You might not need the entire 2 tablespoons of water so add a little at a time.

    6. Reserve enough of the mini Daim candy bars to line the edge of the cake, then coarsely chop the rest.

    7. Spread half of the icing on one of the chocolate sponges, sprinkle with the chopped Daim bits, then gently sandwich with the other. Spread the remaining of the icing over the top swirling with the spatula.

    8. Line the edge of the cake with the reserved Daim candy bars, and sprinkle Daim praline buts in the center of the cake.

    9. Refrigerate until it’s time to serve the cake.
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