Using a hand or stand mixer, blend softened butter with brown and white sugar until pale and creamy. Blend in the eggs one at a time, if you blend them all at once the batter might curdle. Now while mixing slowly blend in your dry ingredients. Note with the malt drink, I used HEMO which is a mix of Malt and Cocoa and also contains sugar. If your Malt drink contains sugar then reduce your white sugar by 50 grams.Grease two 9 inch forms and split the batter evenly between them, bake in a preheated oven at 175C or 350F for 50 to 55 minutes. To test poke in the centre with a wooden skewer, if it comes out clean the cake is done. Cool to room temperature and cut each sponge into two layers.
Cream the butter with a hand mixer or stand mixer. Slowly add in the icing sugar until you get buttercream consistency. Blend in the Malt Drink, as with the sponge, if your malt drink contains sugar reduce icing sugar by 40-50 grams. If your buttercream is too thick you can add milk (only 2-3 tablespoons) until you get the desired consistency.
For the chocolate ganache place the heavy cream in a microwave safe bowl and zap until just hot. Now add in your chocolate and stir until it melts and combines to a smooth cream. Let it cool for 20 minutes until just above room temperature.
Divide your sponges into four equal layers, if you have a turntable use a bit of butter cream to "glue" the sponge to the cardboard. This sponge cake is very moist so it will slip a bit. Now add equal layers of malt butter cream.Apply a thin crumb coat, place in the fridge for 20-30 minutes so the crumb coat can set. Now apply the remaining cream and flatten using a bench scraper or palette knife.Next add the chocolate ganache, make sure it has the right temperature as cold lganache will have a skin and won't be shiny. Too warm and it will be too runny so get that temperature right.
Keyword: cake, cake baking, chocolate, drip cake, malt, malteasers, Maltesers in a Cookie, three layers, trote