Triple Malt Chocolate Cake

It's not that I have given up taking pictures - I've just been quite busy with work. Personally I don't like to cook anything that you can't see the finished result of first, but you'll have to trust me on this one. It is in fact a slightly altered version of this from Chow's website, and there's a picture there for reference.I cooked mine slightly less then they have recommended to get a fudgey brownie like consistency in the middle.

Triple Malt Chocolate cake

240g malted milk powder (like Ovaltine)
200g Plain flour
90g good quality cocoa powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3 large eggs
230g caster sugar
160 ml vegetable oil
2 teaspoons vanilla extract
320 ml whole milk

To Frost:
1 big bag of Maltesers, coarsely chopped
Vanilla Malt Icing - see below

Heat the oven to 180C and arrange the rack in the middle. Line 2 8-inch cake pans (or one large brownie tin if you fancy a tray bake) with baking paper.

Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and stir to combine.

Beat the eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.

Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 4o minutes. Remove cakes from the oven and transfer to a wire rack to cool completely before icing.

To Frost:
200g unsalted butter, at room temperature
350g icing sugar
3/4 cup malted milk powder
120 ml whole milk, at room temperature
2 teaspoons vanilla extract

Cream the butter and sugar (use a whisk attachment) until mixture is light and whipped, about 3 minutes. Add remaining ingredients continue to whip at medium high speed until frosting is evenly combined and light, about another 3 minutes.

To frost, place a cake layer a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer then stack the second layer on the top (pick the flattest side to face upward on the top), and evenly spread the rest of the frosting over the top and sides of the whole cake. Press the crushed Maltesers into the frosting around the sides of the cake and serve.

The only chocolate chip cookie recipe you will ever need

I'm skipping the usual preamble as these will speak for themselves. I've made them twice in 3 weeks they are so good.

Note: The dough needs at least 24 hours in the fridge - it's a must, though it does mean you can whip up the dough in a few minutes of spare time, to bake later in the week when you can.

Chocolate Chip Cookies

This is adapted from The New York Times recipe by Jack Torres.

Makes about 36 4-inch cookies

17oz plain flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

10oz unsalted butter (at room temp)

10 oz soft brown sugar (light)

8 oz caster sugar

2 large eggs (at room temp)

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate chips - at least 60% cocoa

Sea salt (optional - for sprinkling)

Sift flour, baking soda, baking powder into a bowl and the salt and set aside.

Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined - only 5 to 10 seconds. Add the chocolate drops in and stir briefly to incorporate through the dough.

Wrap the dough in cling film or pop into a Tupperware container and refrigerate for 24 to 36 hours. The dough can be frozen if you don't want to use it all at once.

When ready to bake, preheat oven to 180C. Line a baking sheet with baking paper . Using a table spoon, scoop 6 mounds of dough (the size of small golf balls) onto baking sheet. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 12 to 15 minutes. Leave to cool briefly on the sheet before transferring to a wire rack to cool fully.

Variations: swap into 3oz of good quality cocoa powder for 3oz of the flour, and subsitute half the chococlate chips with Reeses peanut butter chips. Fantasic.