Ingredients
15 total- 60ml olive oil, plus extra for the tins
- 350g self-raising flour
- 2 tsp baking powder
- 70g Horlicks Original
- 1.5 tsp fine sea salt
- 530g unsalted butter, 230g at room temp and 300g cold
- 340g soft light brown sugar
- 4 tsp vanilla bean paste (or use vanilla bean extract)
- 4 large eggs, at room temp
- 230g oat milk, at room temp
- 120g icing sugar
- 200g milk chocolate, melted
- 560g full-fat cream cheese
- 20g roasted chopped hazelnuts
- 6 malted milk biscuits (60g), crushed, plus extra to decorate
Method
9 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 5. Grease 4 x 20cm cake tins with oil and line with baking paper. Sift the flour, baking powder, 40g of the Horlicks and 1 tsp salt into a bowl; mix briefly and set aside.
Step 2
In a separate bowl, cream the 230g room-temperature butter and the sugar with an electric whisk for 7-10 mins until light and fluffy.
Step 3
Whisk in 2 tsp of the vanilla, then add the eggs, one at a time, and mix until smooth.
Step 4
Whisk together the oat milk and oil in a jug.
Step 5
Using a spatula, gradually fold the flour mixture into the egg mixture in 3 parts, alternating with the oat milk/oil, until no streaks remain.
Step 6
Divide the batter evenly between the prepared tins (around 350g in each); bake for 20 mins or until springy to the touch and a skewer comes out clean. Transfer to a wire rack to cool completely.
Step 7
For the frosting, beat the 300g cold butter in a bowl with an electric whisk until smooth. Beat in the remaining 30g of the Horlicks until incorporated. Add the icing sugar, 1 tbsp at a time, until smooth; whisk on high speed until pale and fluffy. Add the remaining 2 tsp vanilla and ½ tsp salt; beat again. Whisk in the chocolate, cooled slightly, until no streaks remain, followed by the cream cheese until just combined.
Step 8
To assemble, place one cake on a board or plate (secure with a blob of frosting). Spread with a layer of frosting, topped with one-third of the chopped hazelnuts and crushed biscuits. Position another cake on top and repeat the layering until you have 4 tiers, finishing with a cake.
Step 9
Cover the top and sides of the cake with the remaining frosting, smoothing with a scraper or spatula. Chill for 30 mins, then stick on malted milk biscuits to decorate. You can wrap the cake and store in an airtight container for up to 1 week or freeze for up to 2 weeks. Defrost overnight in the fridge before serving.