Having just read Alida's post about using vinegar as well as eggs and baking powder, I thought I'd give this a try rather than using buttermilk which I didn't have. Because I made a mistake in the amount of sugar I used to begin with, I upped all of the quantities slightly as well as making a few other adjustments.
This is how I did it:
- Creamed 175g unsalted butter with 150g sugar (half vanilla sugar, half dark brown) until very light and fluffy.
- Added a pinch of rock salt and creamed some more.
- Beat in 3 large duck eggs one by one.
- Sifted in 275g self-raising flour (half wholemeal, half white), 1/2 tsp bicarbonate of soda and 2 heaped tbsp of Horlicks.
- Stirred in 100ml water mixed with 80ml of milk and 1 tbsp cider vinegar until just combined.
- Divided mixture between two 21 cm cake moulds and baked at 180C for 30 minutes.
- Poured 200ml double cream into a bowl over warm water and whisked in 50g of Horlicks.
- Added 250g 37% milk chocolate (G&B) and left to melt.
- Removed from heat and stirred in 1 tbsp golden syrup and 75g unsalted butter.
- Left to cool and turn thick enough to ice.
- Slathered the mixture all one cake thickly and placed the other one on top.
- Covered the other cake and sides with the rest.
- Placed maltesers around the edge.
Bookmarked Recipes over at Tinned Tomatoes.