Yesterday was a special day for a very special person 🙂 It was Shellie AKA Queen of Balls birthday!!! Happy Birthday my lovely blogger friend! I’m not sure if you guys remember but I wrote on my ‘About Me’ page that Shellie was actually one of the people that inspired me to start my blog 😀
So happy that we got to celebrate Shellie’s birthday on the exact day, we met up with Ms-Ihua, Zeboy and Mr Bao at Merchant’s Guild for brunch, everything was so delicious especially the pancakes! Will blog about it soon!
I couldn’t go empty-handed and simply had to bake a cake. A birthday is not complete without a cake! Now as you may know Shellie loves her BALLS 😛 So I decided to make her a cake with balls ~ After doing some research I decided on Steph’s Chocolate Milo cake with a super thick condense milk buttercream filling topped with balls (Maltesers and Ferrero Rocher).
This is probably by far one of the prettiest cakes i have made 🙂 So I’m super happy! But then need to Thank Mr Bao as well because I curdled the ganache and he had to help me fix it ~ If you like chocolate, Milo and Condense Milk this cake is FOR YOU. Hope you’ll like it as much as I do!
Recipe – Chocolate Milo Cake adapted from Raspberri Cupcake
Yield – A double layer 20cm cake
125g unsalted butter, soften
50g (1/4 cup) caster sugar
195g (1 1/4 cup) plain flour
2 1/2 teaspoon baking powder
150 (about 1 1/4) Milo Powder
120ml (1/2 cup) buttermilk
Condense Milk filling
150g unsalted butter, soften
350g icing sugar
2/3 cup condense milk
300ml thickened cream (35% milk fat)
400g dark chocolate
1/2 cup Milo
1) Preheat oven to 180°C (350°F), spray and line a 20cm round springform cake tin with baking paper.
2) Using an electric mixer or standmixer, cream butter and sugar until light, smooth and pale in colour. Add egg one at a time, beat until incorporated.
3) Combine flour, baking powder and Milo together and sift together. With the mixer on a low-speed gradually add the flour mixture to the butter and sugar.
4) Once combined, gradually add buttermilk until just combined – Do not overmix.
5) Pour into prepared cake tin and bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. If the top starts to brown, cover loosely with foil.
6) Remove from oven, let cake cool in tin for 10 minutes before placing it onto a wire rack to cool completely.
7) To make the condense milk buttercream filling. Using an electric mixer or standmixer, beat butter until light and fluffy, add icing sugar and condense milk and beat for another 3 to 5 minutes until fully incorporated and spreadable.
8) To make Milo ganache, chop chocolate into small pieces and place in a large heat proof bowl. Heat cream in a saucepan until it simmers but not boiling, add the Milo and whisk until well combined.
9) Pour heated cream over the chocolate and set aside for 5 minutes, then whisk until mixture is smooth and glossy. Set aside and let it cool until mixture thickens and is spreadable.
10) To assemble, carefully cut the cooled cake in half and level the top. Spread a generous amount of condensed milk buttercream on one of the cakes and spread evenly. Then cover with the other cake.
11) Cover whole cake with Milo ganache spread until smooth. To garnish smear a little ganache onto the Maltersers and Ferrero Roche.
– The original recipe was a three layer cake, but I didn’t feel confident enough to cut my cake into three layers 🙂
– You could substitute Milo with other chocolate malt powders such as Ovaltine or mixture of milk powder and cacao powder
Loved this photo Ms I-Hua look of the cake 🙂 Thanks for letting me use it!