Malted Chocolate Cake

175 g/6 oz dark soft brown sugar
2 eggs
120 ml/4 fl oz corn oil
120 ml/4 fl oz skimmed milk
2 tablespoons malt extract
175 g/6 oz plain wholemeal flour
25 g/1 oz cocoa powder
2 teaspoons baking powder
100 g/4 oz curd cheese
75 g/3 oz plain chocolate

Place the sugar, eggs, oil, milk and malt extract in a bowl and mix thoroughly. Add the flour, sift in the cocoa and baking powder and heat until smooth.

Divide the mixture between 2 lined and greased 18 cm/7 inch sandwich tins and smooth with a palette knife. Bake in a preheated moderate oven (160 °C/325 °F, Gas Mark 3) for 25 to 30 minutes until the cakes spring back when lightly pressed. Turn on to a wire rack to cool.

Beat the cheese in a bowl until smooth. Melt the chocolate in a basin over a pan of hot water, add to the cheese and beat thoroughly.

Use half the mixture to sandwich the cakes together. Spread the remainder over the top of the cake and mark a swirl pattern, using a palette knife.

MAKES one 18 cm/7 inch cake