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Milo Cake with Buttermilk Icing & Milo Ganache


Chocolate malt powder gives this cake its unique flavor. The chocolate cake is layered with rich buttermilk icing and topped with dark chocolate ganache. Yum!

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  • CAKE:
  • 4 ounces (1 stick) butter, room temperature
  • 1/4 cup castor sugar
  • 3 eggs
  • 1 1/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
  • 1/2 cup buttermilk
  • ICING:
  • 4 ounces (1 stick) butter
  • 2 3/4 cups confectioner's sugar
  • 2/3 cup condensed milk
  • 1 1/4 cups cream, minimum 35% milk fat
  • 14 ounces dark chocolate
  • 1/2 cup Milo


Servings 6
Preparation time 14mins
Cooking time 120mins


Step 1

Preheat oven to 350°F.

Grease and line an 8 inch 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. Gradually add to the butter, sugar and egg mixture with the mixer on low speed.

With the mixer still on low, add buttermilk until just combined.

Pour into prepared cake tin and bake 40 to 45 minutes or until a skewer inserted into the center comes out clean.

Remove from oven and cool in pan for 10 minutes, then place on a wire rack to cool completely.

Remove butter from fridge at least 30 minutes before starting.

Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy.

Add confectioner's sugar and condensed milk and beat until smooth and fluffy.

Cut cooled cake horizontally into three equal slices.

Sandwich condensed milk icing between layers of cake.

Break chocolate into small pieces and place in a large mixing bowl.

Heat cream and milo gently in a medium saucepan until it just reaches a boil.

Pour hot cream over chocolate in 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 or chill in fridge for 5 to 10 minutes, until mixture is thick and only just pourable.

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 longer. When it is ready, the ganache will lighten and be slightly less shiny.

Use a spatula to cover the top and sides of the cake, swirling the surface.

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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