Wednesday was my husband’s birthday and I always try to do something a bit extra special for his celebration cake.
I asked him what flavour he wanted, and received the reply “sponge-flavoured”.
I decided to try a different approach and asked him what his favourite chocolate bar was, knowing automatically that his cake would be some kind of spin on chocolate.
“Maltesers” was the reply, so I went in search of a malted chocolate cake having seen many beautifully decorated cakes online.
Mary Berry’s recipe came up top and looked delicious so I decided to go with that. However, I was a bit baffled by her reference to “Add the remaining cake ingredients and beat until smooth”.
I didn’t want to take any chances so decided to do a more traditional approach to the basic cake batter.
I beat together the sugar and butter first, then added the eggs one at a time before finally incorporating the chocolate paste and dry ingredients.
The result was fantastic, and I’ll definitely use these basic proportions for future butter-based cakes.
I used Ovaltine for the malted chocolate drink, but you could also consider Milo.
The flavoured icing was great and added to the overall Malteser experience. I covered the whole top of my cake with Maltesers so needed far more than the 20 described in Mary’s recipe.
Mary Berry’s malted chocolate cake
- 30g (1oz) malted chocolate drink powder
- 30g (1oz) cocoa powder
- 225g (8oz) butter, softened, plus extra for greasing
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 4 eggs
FOR THE ICING
- 3 tbsp malted chocolate drink powder
- 1½ tbsp hot milk
- 125g (4½ oz) butter, softened
- 250g (9oz) icing sugar, plus extra for dusting
- 50g (2oz) dark chocolate (at least 50 per cent cocoa solids), melted
- 1 tbsp boiling water
- about 20 Maltesers, to decorate
You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180C/160C fan/gas 4 and grease the tins with butter and line the bases with baking paper.
Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
Divide evenly between the prepared tins and bake in the oven for 20-25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to give a gloss to the icing.
Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.