Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease a deep, round 20.5 cm cake tin, then line with baking parchment. To make the cake, put the butter, chocolate, sugar and milk into a large pan and gently melt, stirring occasionally, until smooth and glossy. Set aside to cool slightly - about 5min.
Step 2Whisk the eggs and sour cream into the chocolate mixture, then sift over the flour, baking powder and cocoa powder and whisk together. Scrape mixture into the prepared tin and bake in the centre of the oven for 45min or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out of the tin, remove the baking parchment and return the cake to the cake tin upside down. Poke holes all over the sponge.
Step 3Meanwhile, for the ganache. In a small pan, melt dark chocolate, double cream, butter and sugar over low heat, until smooth.
Step 4Pour the warm ganache over the warm cake and smooth with a spatula to encourage it to sink into the sponge and leave to cool.
Step 5For the salted caramel, in a small pan gently heat the sugar, butter and cream, stirring just until the sugar dissolves and the mixture is hot. Remove from the heat and stir in the salt (to taste). Set aside to cool completely.
Step 6For the mousse, in a medium bowl, beat the egg white until it holds stiff peaks. In a separate medium bowl, beat the cream until it just holds its shape. Add the cooled salted caramel to the cream and briefly beat to combine.
Step 7Using a large metal spoon, fold the egg white into the cream mixture. Pour over the cooled ganache, smooth to level and scatter over the Maltesers. Chill for 3hr and serve in spoonfuls.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
