Butter and line a 9 x 13 baking tin. Preheat oven to 180 C/Gas Mark 4.
Combine Eggs and Sugar in a bowl and whisk for 5 minutes.
Add the Yoghurt, Milk, Butter and Oil and mix for a further 5 minutes.
Stir in Plain Flour, Malt Powder, and Cocoa. Then stir in.
Fold in Coffee. Beat together until smooth.
Transfer the batter into a 9 x 13 deep oven tray. Bake for 35-40 minutes or until a skewer inserted not the middle comes out clean.
Ganache
Heat Double Cream till nearly simmering. Remove from the heat. Add chopped chocolate and stir in. Sprinkle over Malt powder and mix through. Set aside to cool and thicken.
Once the cake has cooled, spread over the Ganache and add Maltesers.
Notes
Tips for making it
Ingredients- Make sure your ingredients are at room temperature.Coffee – There is no flavour of coffee in this cake. All it does is enhance the flavour of the chocolate.Malt powder - Horlicks or Ovaltine are good options.Yoghurt and Milk - These add moisture in this recipe as Cocoa is quite drying. You can replace the Yoghurt and Milk with Buttermilk or Sour Cream.Ganache - For a thicker Ganache, leave to cool for longer.
Variations
Milk - You can use Buttermilk or Sour Cream instead of the Milk and Yoghurt.Vanilla - I don’t add Vanilla Extract into the cake but you can if you wish.Icing - To make the cake with an icing topping instead, combine sieved icing sugar (250g) and cocoa (1 tbsp) and add milk gradually until you get a thick icing.Topping – Use Crushed Flake, Crushed Crunchie Bars etc instead.
How to store/make ahead/freeze
This cake keeps well for up to 4 days in an airtight container on the countertop.
To freeze
Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months.To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night.Then add the Ganache before serving.