An ice-box cake is made up of layers of biscuits and whipped cream, set overnight in the fridge so it softens and becomes one squidgy cake. Our chocolate malt version will take you straight back to your childhood!
malted milk biscuits, plus extra to decorate, optional
To decorate
125ml
double cream
100g
dark chocolate, chopped
1Tbsp.
golden syrup
Party rings and smarties, to decorate, optional
Directions
Step 1
Lightly oil an 18cm loose-bottom cake tin, then line with clingfilm. In a large bowl, whip the cream, Horlicks, vanilla and icing sugar to soft peaks. Fold in two thirds of the Maltesers.
Step 2
Line the bottom of the tin with about a third of the biscuits, then spread with about a third of the whipped cream mixture. Repeat twice more, finishing with cream. Transfer to the fridge and chill overnight.
Step 3
The next day, make the chocolate sauce. Heat the cream, chocolate and syrup in a small pan over a gentle heat, stirring occasionally, until the chocolate is melted and the sauce is smooth. Remove from the heat and set aside to cool to room temperature.
Step 4
Release cake from the tin and put on a serving plate. Carefully take off the clingfilm. Pour the sauce over the top, encouraging it to drip down the sides. Top with remaining Maltesers and extra biscuits, if you like, to decorate. Smarties and party rings can also be optionally added.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
