Golden gaytime cake

July 23, 2022 (Last Updated: July 19, 2022)
Golden gaytime cake

Golden gaytime cake

A deeply decadent, 4-layer cake covered in a malted buttercream and finished with dark chocolate. Fit for any celebratory event, the golden gaytime cake is a recipe that every baker needs

 

 SERVES 10 | HANDS-ON TIME 1 hour 15 min | TOTAL TIME 1 hour 30 min ( + standing, cooling and refrigeration) 

INGREDIENTS

  • 180 grams white chocolate, chopped coarsely 
  • 150 grams unsalted butter, chopped 
  • 275 grams caster sugar 
  • 1 cup milk 
  • 1 ½ teaspoons vanilla extract 
  • 2 eggs 
  • 150 grams self-raising flour 
  • 150 grams plain flour 
  • 30 grams sweet malt biscuits, crushed lightly 
  • 30 grams unsalted roasted peanuts, chopped assorted chocolates 
  • Gold and silver lustre powder, optional

MALTED BUTTERCREAM 

  • 1/3 cup milk, approximately 
  • 1 ½  cups malted milk powder 
  • 400 grams unsalted butter, softened 
  • 2 ½  cups icing sugar

 

GANACHE 

  • 80 grams dark chocolate, chopped coarsely 
  • 1/3 cup pouring cream

 

METHOD

PREHEAT the oven to 160°C. Grease two deep 15cm round cake pans; line bases and sides with two layers of baking paper. 

STIR white chocolate, butter, sugar, milk and vanilla in a medium saucepan over medium heat until smooth. 

TRANSFER to a large heatproof bowl; cool slightly. Stir in eggs, then stir in sifted flours. Pour mixture evenly into pans.  

BAKE cakes for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning, top-side up, onto a wire rack to cool. 

 

MALTED BUTTERCREAM 

HEAT milk in a small saucepan until warm; stir in malted milk powder to form a smooth paste. Chill in the fridge for 10 minutes. Beat butter and icing sugar in a small bowl with an electric mixer until light and fluffy. Add malted milk powder mixture; beat well until light and fluffy. 

ASSEMBLE

PREPARE the cake layers. Holding a finely serrated knife horizontally and using a sawing action, trim rounded top of each cake to level. Split cakes in half horizontally. If there are any loose crumbs, use a pastry brush to brush away crumbs from the cut surface.

PLACE one cake layer on a plate or stand. Reserve half the malted buttercream for final coating on top and side of cake.

SPREAD a little of the remaining buttercream on top of the cake layer. Top with another layer of cake. 

REPEAT layering using the remaining portion of buttercream and remaining cake layers, leaving enough buttercream to spread a very thin crumb coat or ‘undercoat’ over top and side of cake. Refrigerate for 30 minutes. 

SPREAD reserved buttercream smoothly over top and side of cake, for final coating.

PRESS combined biscuits and peanuts around the bottom third of the cake. Refrigerate for 30 minutes or until firm. 

 

GANACHE 

STIR  ingredients in a small saucepan over low heat until smooth. Cool ganache for 10 minutes or until it resembles thickened cream.

POUR cooled ganache over top of cake, allowing mixture to run down the sides in drips. Stand until set. 

USING a clean small, soft brush, dust chocolate balls lightly all over with gold and silver lustre powder. Arrange chocolates on cake, securing with a little extra ganache, if needed. Dust with a little more gold and silver lustre powder, if you like. 

<FOOD TEAM TIP> Ganache needs to be cooled before using or it will melt the buttercream. Cakes will dome and crack on top because they are baked in small pans with a confined surface area.    

 

Golden gaytime cake

Serves: 10
Prep Time: 1 hour 15 minutes Total Time: 1 hour 30 minutes

Ingredients

  • 180 grams white chocolate, chopped coarsely 
  • 150 grams unsalted butter, chopped 
  • 275 grams caster sugar 
  • 1 cup milk 
  • 1 ½ teaspoons vanilla extract 
  • 2 eggs 
  • 150 grams self-raising flour 
  • 150 grams plain flour 
  • 30 grams sweet malt biscuits, crushed lightly 
  • 30 grams unsalted roasted peanuts, chopped assorted chocolates 
  • Gold and silver lustre powder, optional
  • Malted buttercream
  • 1/3 cup milk, approximately 
  • 1 ½  cups malted milk powder 
  • 400 grams unsalted butter, softened 
  • 2 ½  cups icing sugar
  • Ganache
  • 80 grams dark chocolate, chopped coarsely 
  • 1/3 cup pouring cream

Instructions

1

Preheat the oven to 160°C. Grease two deep 15cm round cake pans; line bases and sides with two layers of baking paper. 

2

Stir white chocolate, butter, sugar, milk and vanilla in a medium saucepan over medium heat until smooth. 

3

Transfer to a large heatproof bowl; cool slightly. Stir in eggs, then stir in sifted flours. Pour mixture evenly into pans.  

4

Bake cakes for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning, top-side up, onto a wire rack to cool. 

For the malted buttercream

5

Heat milk in a small saucepan until warm; stir in malted milk powder to form a smooth paste. Chill in the fridge for 10 minutes. Beat butter and icing sugar in a small bowl with an electric mixer until light and fluffy. Add malted milk powder mixture; beat well until light and fluffy. 

To assemble

6

Prepare the cake layers. Holding a finely serrated knife horizontally and using a sawing action, trim rounded top of each cake to level. Split cakes in half horizontally. If there are any loose crumbs, use a pastry brush to brush away crumbs from the cut surface.

7

Place one cake layer on a plate or stand. Reserve half the malted buttercream for final coating on top and side of cake.

8

Spread a little of the remaining buttercream on top of the cake layer. Top with another layer of cake. 

9

Repeat layering using the remaining portion of buttercream and remaining cake layers, leaving enough buttercream to spread a very thin crumb coat or 'undercoat' over top and side of cake. Refrigerate for 30 minutes. 

10

Spread reserved buttercream smoothly over top and side of cake, for final coating.

11

Press combined biscuits and peanuts around the bottom third of the cake. Refrigerate for 30 minutes or until firm. 

For the ganche

12

Stir ingredients in a small saucepan over low heat until smooth. Cool ganache for 10 minutes or until it resembles thickened cream.

13

Pour cooled ganache over top of cake, allowing mixture to run down the sides in drips. Stand until set. 

14

Using a clean small, soft brush, dust chocolate balls lightly all over with gold and silver lustre powder. Arrange chocolates on cake, securing with a little extra ganache, if needed. Dust with a little more gold and silver lustre powder, if you like. 

 

Did you make this recipe? Make sure to tag us on Instagram @foodandhomesa!

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