Ingredients

Step by step

1. Preheat the oven to 180ºC, fan 160ºC, gas 4. In a food processor, cream the margarine or butter and sugar until pale and fluffy. Gradually add the eggs and vanilla extract. Add the flour, baking powder, bicarbonate of soda, cocoa and milk, then mix until combined. Add the melted chocolate and mix again until smooth.
2. Grease 2 x 20cm sandwich tins and line the bases with nonstick baking paper. Divide the cake mixture between the tines and smooth the surface. Bake on the middle shelf for 20-25 minutes until golden and a skewer come away clean when inserted into the middle. Turn out the cakes on to a wire rack to cool.
3. To make the ganache, finely chop the dark and milk chocolate and add to a pan with the cream. On a low heat melt the mixture, stirring constantly until smooth. Pour the ganache into a shallow dish and cool, stirring occasionally and then chill until firm.
4. Place one of the cake layers on a serving plate and spread with half the ganache using a palette knife. Alternatively, spoon half of the ganache into a piping bag fitted with a 1cm plain nozzle and pipe on to the cake. Scatter with half of the Maltesers, lightly crushed.
5. Place the other layer on top of the first cake and either spread with the remaining ganache or pipe over a spiral of ganache, starting from the outside and working inwards. Finish off with the rest of the Maltesers and the chocolate sprinkles.