Chocolate Cake with Malteser Whipped Cream

Preheat oven to 160°C (320ºF) and grease or line two 22cm (8-inch) round cake tins.

Sift flour, baking powder, bicarbonate and vanilla sugar into a large bowl.

Melt chocolate in a bain marie or double boiler.

In a separate bowl, beat eggs and then add oil, condensed milk, and coffee. Add melted chocolate, stirring until well combined.

Add wet ingredients to dry in two batches, mixing until everything is nice and smooth. Pour into prepared pans and bake for around 20–25 minutes. The cakes are ready when an inserted skewer comes out clean. Remove from the oven and leave to cool for around 30 minutes before turning out of the pans. Leave to cool completely on a wire rack.

For the filling:
Whisk cream until nice and thick. Crush the Maltesers and gently fold into the cream. Place one cake top down and pour the cream over evenly. Place the second cake on top and douse liberally with icing sugar.

Serve with fruit or entirely on its own. Enjoy!