Chocolate malted milk Malteser cake

I made this cake for dinner with friends this week.  The cake is made with cocoa and Horlicks (malted milk powder), based on a Nigella Lawson recipe, but then I filled and iced it with a whipped ganache made from Horlicks-infused double cream and solid milk chocolate. The whole thing tastes like a giant, cakey version of Maltesers, one of my favourite guilty pleasures!

Ingredients
4 eggs
8 oz soft brown sugar
1 cup (8 fl. oz) milk
1 oz butter
2 tbsp Horlicks powder
8 oz self-raising flour
2 tbsp cocoa, sieved
1 tsp baking powder
Pinch of salt

For the icing and filling
300g milk chocolate, chopped

600ml double cream

4 tbsp Horlicks

To decorate

Maltesers

Method

1. Preheat the oven to 170°C and grease and line two 9inch cake tins.
2. In a large mixing bowl, beat together the eggs and sugar until light and frothy.
3. In a small saucepan, heat the milk, butter and Horlicks powder until the butter has melted and the mixture is hot but not boiling.
4. Beat the milk mixture into the eggs a little at a time.
5. Sift in the flour, cocoa, baking powder and salt and fold together thoroughly.
6. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes or until a cake tester comes out clean.
7. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.
8. Meanwhile, make the icing. Place the chocolate into a medium bowl. Heat the cream and Horlicks in a small saucepan over medium heat. Bring just to the boil, then pour over the chopped chocolate, leave to sit for 2 minutes, then gently beat with a wooden spoon until smooth. Once cooled, place in the fridge to chill.
9. When ready to ice the cake, remove the icing from the fridge and beat with an electric whisk until the consistency of whipping cream.
10. Sandwich the cold cakes with about a third of the icing, then ice the sides and top with the remainder. Decorate with Maltesers.