Sunday, May 29, 2011

The Ultimate Milo (Chocolate Malt) Cake

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I've been a very selfish baker recently. Rather than trying to diversify and come up with something new and unique, I just want to keep baking the same things I've been craving like crazy; cookies and things filled with Milo. I made so many batches of salted chocolate chip cookies that I had to offload them to friends and family to save my poor, expanding arse. And then I made this cake, which is basically a layered cake version of my Milo Cupcakes with Condensed Milk Icing. Because I'm kinda selfish and I wanted to eat it, even if it was similar to things I've posted on this blog before.
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This cake nearly used up an entire tin of Milo. I wanted it to be bursting with Milo flavour, it's so strong this time that the room fills with a chocolate-malty aroma as soon as you bring the cake out. I know not all my readers will know what Milo is, but if you like chocolate and malt flavoured things, you will love this. I adapted my Double Rainbow Malt Cake so that it had about double the amount of Milo and way less sugar, making it the perfect cake to layer with tons of the Condensed Milk Icing from my Milo Cupcakes. And just to make it that much more Milo-y, I made a dark chocolate ganache with lots of Milo mixed in and swirled it all over the top of the cake in that sexy+lazy Nigella Lawson style of decorating.
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This is one sexy, sexy cake. The ganache is SO EFFING GOOD. Something about the malt in the Milo just takes the ganache to the next level of addictiveness. I could sit here and eat the ganache on its own with a spoon. For those of you unable to get hold of Milo, you might be able to substitute it with cocoa powder and malted milk powder, but I'm not entirely sure it will be the same.
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For those of you who have yet to experience the moreishness of condensed milk icing, you are really missing out! Adding condensed milk to a regular butter icing mixture makes it extra smooth and fluffy and is so good spread all over thin layers of the crumbly chocolate malted cake.
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I was a little worried about the changes that I made to the original malt cake recipe, but I think it turned out pretty well. The cake is quite a dense, crumbly cake, but it is perfect for layering, and I like the fact that it makes a cake that's big enough to be cut into three, rather than having to bake separate cakes for each layer.
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I know ganache can be tricky for people, if you look at my method photos you should be able to tell that I had a few issues - I got impatient and tried to pour my ganache over the top of the cake before it had cooled enough, so it dribbled right off the edge of the cake and ran all over the place. My advice is to be patient with your ganache. Chill it a few minutes at a time, giving it a bit of a whisk, until it gets to that perfect, lava-like texture and it will set not long after you spread it over your cake. Now if you'll excuse me, I have a cup of tea and a slice of Milo cake waiting for me...
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Milo Cake with Condensed Milk Icing & Milo Ganache
(makes one 20cm diameter cake, adapted from my Double Rainbow Malt Cake)
125g butter, room temperature
50g (about 1/4 cup) caster sugar
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk

For the condensed milk icing:
150g butter
350g icing sugar
2/3 cups condensed milk

For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo powder

Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.
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To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)

Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.
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Edit: To anyone who tried to comment in the first 24 hours, Blogger's comment box is completely messed up and it didn't register your comment. So unfortunately I didn't get to read any of them :( But hopefully it should be working now, please let me know if there are still problems. I'm hoping Blogger sort out their shit soon.
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90 comments:

  1. i love it that you used milo in the recipe ! miss that drink

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  2. ohmygod!!!

    That looks AMAZING... I wish we had an oven that worked even remotely well enough for cakes :( :( :(

    Also wish I had a Kitchen Aid...LE MASSIVE SIGH.

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  3. yummy i wanna try haha

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  4. Looks like I had my birthday a couple of weeks too early haha! The cake looks AWESOME and that ganache is definitely super sexy :)

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  5. Oh my gawd thanks for saving me a slice cos that was one epic cake! I could just die for that ganache!!!

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  6. Looks awesome Steph! Can't wait to try some :)

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  7. I really want that ganache!! i am thinking i could try this for one of my kids birthdays, kids love milo :)

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  8. Me again! ;)

    Don't feel selfish about your baking. I bake the same sets of things all the time. Just makes them better with practise, no? ;)

    LOVE LOVE LOVE this cake. The flavour. The filling. The frosting. Delicious!

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  9. OHMYGOD you made a Milo cake. I can only imagine how good this must have been!! Not surprised you were eating the ganache with a spoon, I eat Milo with a spoon all the time (much to the horror of all those around me)...

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  10. 1 tin of milo? wow. but it looks gr8!

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  11. I just tried to comment and I don't think it worked, so sorry if it appears twice! I had said this cake looks so delicious and the photos are just gorgeous!

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  12. (Ok third time lucky..? *fingers crossed*)

    I don't feel that you are selfish because you get to share this awesomeness of a cake with us! I so want a slice of that please!

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  13. thepickyeater - I love using milo in recipes! It's so good in the ganache and cake mmmm...

    Blithely Unaware - Aww I feel your pain, I actually have the shittiest oven ever but I've figured out how to make it work just enough to do some decent baking! KitchenAid is worth the money, trust me!

    Alice - :D Indeed.

    Anonymous - It's all gone unfortunately, I wish there was more for me too!

    Sarah - Aww Happy Birthday for two weeks ago! It was a pretty awesome cake, especially the ganache!

    Karen | Citrus and Candy - Of course! I'm so glad you liked the ganache as much as I did!

    Caffeine - Heehee thanks Regex Man :D

    muppy - You should totally try the ganache. It would seriously be good on any cake.

    Julia @Mélanger - Thanks so much for trying to comment so many times! So true, I will never get sick of cookies and cake!

    Su-yin - Haha it was pretty freakin awesome. I eat milo with a spoon too!!! Glad I'm not the only one ;)

    Two fit and fun gals - Uhh well okay that was a bit of an exaggeration but there's definitely a lot of Milo. Enough that you can't miss it!

    Jamieanne - I'm so sorry Blogger sucks :(, but I'm glad you kept trying til you got one through! Thanks so much!

    Megan - Thank you! <3

    Phuoc'n Delicious - Yay you got through! Grrr comment fail today :( Thanks!!

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  14. OH my goodness - this looks soooo yummy!

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  15. Wow! That looks amazing. Your baking is so Aussie, I love it! It's so nice to know I will be able to buy these ingredients, instead of looking at the list and seeing it has corn syrup and such. I can't wait to see what you come up with next :)

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  16. You are so smart! This just looks INCREDIBLE! I want to make this as soon as possible!! I am really impressed. Plus, 1 tin of milo? Now that's gotta be really, really good.

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  17. I love that you say the ganache is 'so effing good.' Done, I'll have to try it!

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  18. Just came over here from Pineterest because I had to check out your sweetened condensed milk frosting! My boyfriend is *obsessed* with sweetened milk and he would love this cake! <3

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  19. this looks fabulous delicious cake

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  20. Jay - Thanks so much! It was yummy :)

    Danielle - Thank you! Haha gotta represent the Aussies! Ughh I know what you mean! Though I've found I can substitute glucose syrup for corn syrup in most non-candy recipes which has helped a lot :D

    Les rêves d'une boulangère (Brittany) - Haha thanks! Yeah I was totally exaggerating but it definitely used up a lot of milo!

    Julia - :D I only speak the truth!

    The Cilantropist - Yay! You should totally make it for him, the sweetened condensed milk icing is to die for!

    Torviewtoronto - Thank you! <3

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  21. What a lovely recipe - I am definitely going to try it! Yum!
    Also, I have to ask, what is your tablecloth and where is it from? I love it!
    Your photos look great and thanks for the recipe!

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  22. Sarah Elizabeth - Thanks! It's actually a sheet of wrapping paper, I got it from a local homewares store called Burnt Orange :)

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  23. Ahh... clever!

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  24. Not only is it beautiful, but uses a whole tin of milo... sounds like the best cake ever! I really like the sound of condensed milk icing too.

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  25. tried responding to this when originally posted, but blogger wasn't working for me!

    i'm back to say this recipe has been on my mind since i first saw it. it looks SINFUL and in my book that's just right :)

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  26. LOOKS SO GOOD. but, um... where does the horlicks come in? its in the recipe but not in the ingredients list! xx

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  27. miss kitty - oops thats was a cut and paste error, should say milo obviously!

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  28. Butter Hearts Sugar - haha well it was more like half a tin actually ;)

    yasmeen - yay thank u for coming back! blogger is so annoying. Thanks! <3

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  29. Milo! :) I don't think I've read on someone using this as the main ingredient. I remember growing up that me and my brother would mix this with powdered milk (sans water) and use it as "spread" on a slice of bread. Hahahah. But this cake is just amazing looking. I want to try this. :|

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  30. Jenn Brigole - I use it all the time now! It's so bad for you but I love it so much. Also, I can see you commented 15 minutes later from the same IP address under a different name. I don't appreciate it.

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  31. MILO!!! I NEED TO MAKE THIS CAKE!

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  32. woweeee! I want a slice right now! I ♥ malt!

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  33. Massive milo hangover after this one :D delicious!!

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  34. kimberlycun - Make it!! The ganache alone is worth it :D

    cookies and cups - I heart malt tooo, I can't stop using it in my baking!

    Caffeine - :D the best kind of hangover

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  35. I tried to make the ganache but it was too watery where I used 300ml thickened light cream (not really thick), hmmm..about 1/2 cup Milo and just a little of dark chocolate... WHat went erong? Please advise. Thanks!

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    1. light cream doesn't whip!!

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    2. Anonymous - The cream doesn't even need to be whipped in this recipe. But yes, if you see my reply to her a couple comments down I agree with you OOne used the wrong type of cream and it also sounds like they didn't use the right amount of chocolate. Funny how recipes go wrong when you don't follow the instructions at all!

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  36. If only I could just reach through the computer screen and grab a slice...

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  37. Oone - By the sounds of it you didn't follow the recipe at all. Thickened light cream has a completely different fat content and thus a completely different behaviour to the cream I specified in the recipe for this ganache. And you need the correct amount of chocolate to go with the correct type of cream to ensure that the ganache thickens properly.

    Andrea @ strawberry-chic - heehee I wish I could have a slice right now too!

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  38. when u said "milo" do you mean the already made drink "milo" or the powder?

    oh and if it's the drink is it okay to use the powder and make it urself?

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  39. This looks amazing!! Love your blog!

    xo

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  40. Miss Vodka - Thank you muchly! :)

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  41. It just came out of the oven! Smells amazing.

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  42. Thanks Steph for your advice and sorry for my late response. I will follow your recipe when I go for 2nd trial. Just noticed that I maybe misunderstood the meaning of pouring cream... What is Pouring cream? Is it available at normal market?

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  43. OOne - Pouring cream is sold as 'Pure Cream' in Australia with about 35% milk fats and no thickening agents added.

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  44. Just made this for fathers day! Yummo! My ganache is so much darker than your picture :( It's nice and bitter though, helping with that sweet sweet frosting. I think I'll make some friends with it hehe.

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  45. I made this for a friend's birthday today; it went down amazingly! The cake was absolutely delicious, everything balanced out so well, and the subtle taste of milo was so good! Only problem was that my cakes didn't rise at all really so I had to quickly go out and buy another Milo can to make another quantity of the cake and then sandwiched the frosting between the two. I'm not sure why it happened as I followed the recipe, unless it was the size of my baking pan(?) even though I thought it was a 20cm pan or close to, I'm not sure, but oh well! It was delicious, so thank you!

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  46. Hi Lisa - So glad you liked the cake! Pity it didn't rise much, that's quite strange, perhaps you needed fresher baking powder? I don't remember having issues with rising but the cake was a little denser than I had hoped for cos of all the added milo. Hope that helps!

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  47. Went crazy for your cupcakes, and this cake is No.1 on my list - so excited! Thank you. Also you are super great responding to individual posts - makes you as special as your cakes. Beve.

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  48. Steph, this looks AMAZING!!! I am going to attempt it tomorrow for my friend's birthday. I'm very nervous about neatly cutting the cake in to 3...fingers crossed I can succeed!

    I will will tweet you a photo when I've finished it.

    You are quite the little baking genius. : )
    xo

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  49. Milo!, cant wait to try it out..

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  50. thank you for being one of the few bakers who posts both measurements (fahrenheit and celcius, gram and cups) sooo helpful! And Milo cake? Brings me back to my childhood...Thank you..Can't wait to try this recipe as soon as my oven is fixed...! :)

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  51. I think my stomach got a boner from seeing this.

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  52. I adore this cake. It looks so luscious but my son is dairy free! What to do? LOL I'll have to make it when he's at kinder!

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  53. What a fantastic recipe! Just what I need for my sister's 50th birthday cake - a massive chocolate fix. Thanks for sharing it.

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  54. I'm finally baking this after discovering your recipe 10 months ago when you blogged it. The milo was really the big pull. The sweetest of childhood memories especially, of those at primary school Sports Days....those icy cold sweet teeny paper cup filled Milo. One was never enough. My mum could never make the same, like the Milo man's. Delicious!

    Wish me luck it turns out well. ;-)

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  55. i don't know if you check this post still, because it's old, but im about to make it for my friend's birthday. Fingers crossed it looks as spectacular as yours :)

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  56. hi there. i was wondering what kind of texture is the cake base like? is it extremely dense or inbetween? i am thinking about making this for my 7yr old niece. is this recipe gd for kids =D thank u so much

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    1. Hi Amanda - It's a very dense cake base, and prone to being dry if you overbake it which is why it's best with lots of icing! So not sure if it's the best for kids. As mentioned in my email, it might be better to replace the milo with horlicks as this seems to make a moister cake!

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  57. OMFG!!!

    Everything I love (Milo, condensed milk, ganache) in one cake. I LOVE that you actually used enough Milo to give it a strong flavour, I love that you used it in the ganache too! This is coming from someone who eats Milo dry straight from the tin, (often resulting in a coughing fit!),so you're actually amazing for formulating this recipe; I cannot wait to try it, THANKYOU!!!

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  58. hi,i just tried baking the cake...it was gr8 but i cant really taste the milo....thx for the wonderful recipe :)

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  59. I get really excited seeing you bake your cakes with milo because its something that is so near and dear to me as well having grown up with it. If you happen to be interested, I have a recipe for a steamed milo cake which is pretty good as well :)

    http://sucrer.wordpress.com

    Very beautiful blog btw :) Inspiring.

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  60. Just had a slice of this cake after baking it 2 hrs ago. It was great ! great ! and great! Thank you so much for the recipe.. but wht i did was a small substitute, which was butter. I used olive oil instead abt 100ml for 125g of butter.
    I could smell the olives while baking and thought I made a mistake substituting but after baking, it was all abt chocolatey smell.

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  61. All I can say is "Oh my G*d!!" This cake was so divine. And thank you for the estimates in cups, it was a huge help as I don't have a kitchen scale. This is the best cake I have ever tasted!! The ganache was divine!!! Thank you!!

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  62. Just put my cake in the oven I SOOOO can't wait to try it, Steph you are my baking idol, this is the 3rd recipe I've tried (Tim Tam cake & Banoffee Blondies) & it's left everyone wanting more, thank you, thank you, thank you!!!!

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  63. Mine didn't rise much so I just cut in half instead of 3. Still tasted great though! Was wondering if I could substitute the plain flour and baking powder for self raising flour?

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    1. Of course, you can always substitute plain flour for baking powder in any recipe. My baking powder manufacturer recommends 2 tsp to 1 cup of plain flour but it may vary from brand to brand.

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  64. would it work with normal thickened cream with 35% fat instead of pouring cream?

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    1. It should be okay, but you have to be more careful when you spread the mixture over the cake as it is more likely to overmix and split.

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  65. OMG. how could I not find this recipe sooner??? I've to tell you im a BIG milo fan. and to have milo incorporated in to a chocolate cake is simply divine. thank you for the recipe!! trying this out soon! :D

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  66. Wow this recipe looks fabulous! I'm looking at making some milo cupcakes this weekend, how much Milo is used in the ganache? I love Milo so much, I honestly can't wait!

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    1. The recipe states 1/2 cup of milo powder for the ganache.

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    2. Oh I see! Oops I was thinking Milo when it is made up as a drink, silly me! Yay thanks!

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    3. I've updated the recipe to clarify this :) Hope you enjoy it!

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  67. It says to use buttermilk can I just use normal milk? Going to make this cake for the weekend is this cake best made day before? Day of? Or couple days ahead? I hope it turns out well im usually a chocolate mud cake baker but thought I try something new ;)
    Thanks an AUSSIEMUM

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    1. You can use milk with half a teaspoon of lemon juice mixed in. I'd made the cakes 1-2 days ahead of time and cover it with the ganache either the night before or on the day of serving, whatever timing works best for you!

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  68. Wow thankyou for the fast reply :) I will let you know how the cake turns out. I did end up buying buttermilk.
    Thank you!

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  69. Can I use normal white sugar instead of caster sugar? I ran out of caster sugar and was going to make the cake today and noticed im out of of caster suga. Will it make any difference using that sugar

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    1. Should be fine, just cream the butter and sugar for a bit longer.

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  70. Well so far so good with the cake will be refrigerating over night and icing it tommorow morning I have a question whenever I make cakes I always end up with a hill like top. Do u cut off the top before icing? Its not flat at all on the top so should I just slightly trim it or cut whole top off? Going to make this cake for fathers day and spell it with melted chocolate.

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    1. Use your best judgement. I usually trim some off the top so that I'm not wasting too much cake but enough that it will be level once I cover it with icing. You can reduce the bump in your cake by lining the side of you tin with baking paper and lowering your oven temp a touch/baking for a bit longer.

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  71. Omgod!!! Just stumbled across ur blog. I'm glad I did. I'm definitely gonna give this recipe a shot. Looking bloody awesome!!!

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  72. Hi, just tried your cake for Australia day! Only just came across your blog and I am loving it! Followed all instructions and the cake is amazing - as is the ganache. I had some leftover and I have been spreading it on hot cross buns! :P Only question is I know you said the cake was very crumbly, and I would have preferred it that way, but mine is dense like a milo mud cake. Luckily everyone still loved it! Only thing I can guess is because I kept it refrigerated with the icing on overnight may have made it go that dense? It was not undercooked - definitely crumbly pre-icing!

    Anyway it was a hit but the most loved part was the condensed milk icing so maybe next time I will make your cupcakes instead!

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  73. Hi
    I made this cake for my son's party but swapped the icing/ganache around so I could colour the outside, I filled it with the milo ganache and topped it with the condensed milk buttercream, OMG this cake is amazing.
    Thank you so much for the recipe.
    Cheers
    Jenny

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  74. hey, how may i convert this into cupcakes (if it's possible)? thank you :-)

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