Andy Wood's Chocolate Malteaser Cake

I made the cakes for this creation and my sister Ria decorted them. I use Peggy Porschen's chocolate cake recipe which is absolutley marvellous and works for any sized cake from cup cakes to big cutting cakes.

Peggy Porschen Chocolate Cake

This makes an 8" round cake or 20 - 24 cupcakes

125g plain chocolate (same as above) chopped or buttons

165ml milk

285g light brown sugar

105g unsalted butter, softened

2 large eggs

180g plain flour

pinch of salt

½ tsp baking powder

½ tsp bicarb of soda

8g cocoa powder

1. Pre heat your oven to Gas mark 3
2. Place the chocolate, milk, and half the sugar to a saucepan and gently bring to a boil while stirring.
3. Cream the butter and the remaining sugar until pale and fluffy.
4. Lightly beat the eggs together then slowly mix into the butter mixture. 
5. Sift all the dry ingredients together; then add to the butter mixture in two batches. Slowly mix until combined.
6. Again slowly add the hot chocolate mixture into the batter and mix. Scrape the bowl down with a spatula to make sure it’s well combined. If using for cupcakest ransfer to a measuring jug as the mixture is a batter. Pour into the cases until 2/3 full only and bake for 15 minutes.
7. For a big cake line the bottom and the sides of the tin with baking parchment. Pour the batter into the tim and bake in the oven for 55 - 65 minutes.