Milo Whisky Chocolate Cake With Chocolate Fudge Frosting
An Original Recipe by Lorraine Elliott
Serves 10-12
Preparation time: 15 minutes
Cooking time: 50 minutes
- 3 cups cake flour*
- 1 1/4 cup cocoa powder
- 3 teaspoons bicarb of soda
- 1/2 teaspoon salt
- 300g/10.6ozs. brown sugar
- 1.5 cups soda water
- 350g/12.36ozs. butter, melted
- 3/4 cup sour cream
- 3 eggs, at room temperature
- 300g/10.6ozs. dark chocolate chips
- 4 tablespoons whisky
Chocolate Fudge Frosting
- 375ml/13.25ozs. can evaporated Milk
- 395g/14ozs. can sweetened condensed milk
- 300g/10.6ozs. milk chocolate, finely chopped
- Maltesers or malt candy
- 6 heaped tablespoons Milo
*Make 1 cup of cake flour by placing 2 tablespoons of cornflour/fine cornstarch in a jug and top up to the 1 cup mark with plain flour.
Step 1 - Preheat oven to 160C/320F. Line three 20cm/8inch round tins on the base and sides. Whisk the cake flour with the bicarb and salt. Sift in the cocoa powder and then add in the brown sugar and stir. IN a jug whisk the soda water, melted butter, sour cream, eggs and whisky.
Step 2 - Add the chocolate chips into the flour mixture and make a well. Add the wet ingredients into the well in 4 or 5 lots stirring with a spatula. Divide into the three cake tins and bake for 30-35 minutes or until a skewer inserted comes out clean. Cook completely in the tin.
Step 3 - Make the frosting. Heat the evaporated milk, condensed milk and the chocolate in a saucepan and whisk until smooth. Then increase the heat until bubbling and stir and cook for about 10 minutes or so using a flat bottomed spatula to make sure any bits don't catch at the bottom. Once thick in texture (the longer you cook it the thicker will be), then remove from the heat and place cling wrap on the surface of the frosting. It will thicken a lot more on cooling.
Step 4 - Trim the domes from the cakes and place one cake cut side down on the cake plate. Spread with some of the frosting and then 2 heaped tablespoons of Milo. My frosting was still a bit warm so I put this cake in the fridge so that the icing could firm up before adding the second layer. Repeat with the other layers. Decorate with the malted chocolates.
For the leftover cake from trimming the tops, you can make truffle balls. Crumble up the extra cake and mix with enough fudge icing to hold together. Roll in sprinkles and serve!