But I did have plenty of chocolate in the larder, and some maltesers too. So this is what we ended up with..
I used the standard Victoria sponge recipe from the other little cakes, and filled them with chocolate buttercream rather than the vanilla. The icing is a simple chocolate ganache.
Firstly, make the ganache.
- 200g dark chocolate chopped
- 200g double cream, heated to just under boiling.
- 150g unsalted butter, at room temperature
- 150g icing sugar
- 50 ml double cream
- 2 reserved tablespoons chocolate ganache
Split the cakes and pipe or spread each lower half with the butter cream before replacing the top.
Put the cakes on a cooling rack over the top of a sheet of parchment.
Spoon the warm ganache over the top of each cake, using a palette knife to smooth more over the sides but not touching the top. You will find lots will drop through the rack to gather on the parchment. Scrape this back into the pan and use this to fill any gaps on the sides.
Allow to cool for a while before topping with the maltesers, or they will slide off.
Eat one for quality control and then make the tea and eat another one.