Malted Ombre Ghost Cake

• 10 servings
• 30-35 minutes to cook, 1 hour to prepare

Instructions

This malted ombre cake is a multi-layered showstopper, with or without the ghosts on the top.

Method

1. Pre-heat the oven to 160°C (fan)/350°F/gas mark 4.
2. Line 4, 18cm round cake tins with baking paper.

To make the 1^st and 2^nd layer…

1. Cream the margarine and sugar in a large bowl until pale and creamy.
2. Slowly add the beaten eggs and vanilla extract mixing well after each addition.
3. Fold in the flour.
4. Divide the mix between 2 bowls – you can weigh the mix or do this by eye.
5. Place the Ovaltine in a small bowl, add the milk and stir to make a paste. Add the paste to one bowl and mix well.
6. Spoon the prepared cake batters into 2 lined tins and bake in a pre-heated oven for 30-35 minutes. To check each cake is cooked insert a skewer into the centre of each cake, it should come out clean when cooked.
7. Allow the cakes to cool for 10 minutes before removing from the tins and placing on a cooling rack to cool completely.

To make the 3^rd and 4^th layer…

1. Cream the margarine and sugar in a large bowl until pale and creamy.
2. Slowly add the beaten eggs mixing well after each addition.
3. Sift the flour and 2 tablespoons of cocoa powder into a bowl. Fold the sifted flour and cocoa powder into the cake batter.
4. Place the Ovaltine in a small bowl, add the milk and stir to make a paste. Add the paste to the cake batter and mix well.
5. Divide the mix between 2 bowls, you can weigh the mix or do this by eye.
6. Sift the remaining 2 tablespoons of cocoa powder into one of the bowls and mix well.
7. Spoon the prepared cake batters into 2 lined tins and bake in a pre-heated oven for 30-35 minutes. To check each cake is cooked insert a skewer into the centre of each cake, it should come out clean when cooked.
8. Allow the cakes to cool for 10 minutes before removing from the tins and placing on a cooling rack to cool completely.

To make the frosting…

1. Place the mascarpone, butter and vanilla extract into a mixing bowl, beat well to combine.
2. Sift the icing sugar into the mix and beat until smooth.
3. Spoon half of the frosting into a bowl and set to one side. Divide the remaining frosting between 2 bowls. Add 1 tablespoon of Ovaltine to one bowl and mix well. Add 1 tablespoon of cocoa powder to the remaining bowl and mix well.

To assemble the cake…

1. Place the darkest sponge on the base of a cake stand. Spread with a thin layer of white frosting and top the next chocolate tone sponge. Repeat to use all of the sponges finishing with the lightest. Spread a thin layer of frosting on the top, this will be decorated so do not worry about being too precise.
2. Using a palette knife cover the sides of the top third of the cake with the white frosting, reserve the excess as this will be used to decorate the top. Cover the next third with the light chocolate frosting and the remaining third with the dark chocolate frosting. Dip the palette knife into a jug of boiling water, blend and smooth the icing using the palette knife to create an ombre effect.
3. Place the reserved white frosting into a piping bag fitted with a 1cm round nozzle. Pipe small rosettes of frosting to cover the top of the cake.
4. Dust the top with extra Ovaltine to decorate.

To make the ghosts…

1. Lightly dust a work surface with icing sugar. Roll the sugar paste to approximately 2mm thick and cut 3 circles approximately 11cm in diameter, re-rolling if required.
2. Insert a skewer into each marshmallow. Drape a circle of sugar paste over each marshmallow creating folds to form your ghosts.
3. Use a little black icing to give your ghosts eyes and arrange the skewers into the finished cake to decorate.