Milo Cake with Condensed Milk Icing & Milo Ganache
(makes one 20cm diameter cake,)
125g butter, room temperature
50g (about 1/4 cup) caster sugar...
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk
(makes one 20cm diameter cake,)
125g butter, room temperature
50g (about 1/4 cup) caster sugar...
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk
For the condensed milk icing:
150g butter
350g icing sugar
2/3 cups condensed milk
For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo powder
Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.
milo_cake-18
To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)
Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.
150g butter
350g icing sugar
2/3 cups condensed milk
For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo powder
Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.
milo_cake-18
To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)
Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.
