Preheat your oven to gas 4, 180ºC, fan 160ºC. Grease and line two 18cm round sandwich tins.
Beat your butter and sugar in a bowl until light and fluffy. Next, add the eggs, flour, malted milk and cocoa powder, and milk, then beat until smooth and creamy.
Split the mix between your tins and bake for 25 mins. When your cakes are firm, pop them out and allow to cool.
For the chocolate icing
Pop your icing sugar, malted milk and cocoa powder in a food processor, and pulse a few times. Add the butter to your mix and pulse again. Pour in 2tbsp boiling water and mix until it’s nice and gooey. Add a little more water if you need to.
Scoop half the icing into a small bowl, then blend 35g of Maltesers® into tiny pieces. Mix your Maltesers® in the icing and spread over one of the sponges. Place the second sponge on top and cover with the remaining icing.
Have fun sprinkling on your Maltesers® to finish.
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