cake mixes
Noshu chocolate malt crunch cake
This is the perfect low sugar treat for those loved ones who don’t love a fruit cake!
ingredients
You will need
- 2 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 1 x Noshu 95% Sugar Free White Choc Baking Chips
- 6 x packs Noshu Milk Chocolate Malt Crunch Bites
- Oven safe, 2-3 L bowl of your desired shape (we used a medium sized metal bowl
- Flour (to prevent the cake sticking to your bowl)
- Electric mixer
for the cake
- 2 x sachets Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 4 x extra large eggs
- 1 1/2 cups milk
- 200 g butter, melted
for the frosting
- 1 x sachet Noshu Rich Chocolate Frosting Mix
- 70 g room temperature butter
- 1 tbsp milk
to decorate
- 100 g Noshu 95% Sugar Free White Choc Baking Chips
- 2 tsp coconut oil
- 6 x packs Noshu Milk Chocolate Malt Crunch Bites
method
Preheat oven to 150°C (140°C fan forced). Spray your bowl with oil and flour it generously (this will prevent the cake from sticking to the bowl).
mix
- Combine contents of cake mix sachets, egg, butter, and milk in a large mixing bowl. Using an electric mixer, mix on low speed for 1 minute until well combined. Scrape down the sides of the bowl with a spatula and mix on medium speed for a further minute.
bake
- Pour the batter into your bowl and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely before turning the cake out onto a wire cooling rack.
frosting
- In a medium mixing bowl, add frosting mix, soft butter and milk. With an electric mixer, beat on high speed for 1 1/2 minutes. Scrape down bowl with a spatula then beat for a further minute or until pale, creamy and smooth.
- Spread frosting mix over the cooled cake.
decorate
- Place your Milk Chocolate Malt Crunch bites on your cake to cover it completely.
- To melt your baking chips, place them with the oil in a microwave safe bowl and microwave on low heat in 20 second increments, stirring well in between until completely melted. This shouldn’t take longer than 2 minutes depending on your microwave.
- Pour the white chocolate on the top of your cake to create a “custard” effect and finally, top the cake off with a piece of Holly.
- Enjoy!
store
Store in an airtight container for up to 5 days.