Ingredients (serves 12)

• 200g (firmly packed) brown sugar
• 3/4 cup milk
• 1/2 cup plain flour
• 3/4 cup self-raising flour
• 125g butter, chopped
• 1/2 cup cocoa powder
• 3 eggs, lightly whisked
• 2 1/4 cup icing sugar mixture
• 185g butter, extra, at room temperature
• 3/4 cup malted milk powder
• 1 tbs milk, extra
• 465g bag Maltesers
• Ganache Ingredients
• 300g dark cooking chocolate, finely chopped
• 1/2 cup thickened cream
• 30g butter

Method

1. Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper
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.
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
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
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 tbs ganache
6. Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable
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. Continuelayering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
8. Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.