My Dad loves Maltesers, and as they’re not very readily available in the States, he likes to make the most of visits to the UK to get his fix of this chocolatey treat. I wanted to bake a cake to enjoy on his last full day in London, and I decided that a Malteser cake would be entirely appropriate. I tweaked a Mary Berry recipe and was fully satisfied with the results: the cake looked (and tasted!) suitably decadent for a fun tea party and was easy to pull together.
Children would adore this cake as well, and it would make an excellent choice for a birthday party. There’s something about a malteser-topped cake that speaks to the inner child in all of us, though, so this is bound to be a favourite amongst adults as well (and is a guaranteed hit amongst any North American relatives you may have!).
Here’s the recipe – enjoy!
- 30g malted chocolate powder
- 30g cocoa butter
- 225g caster sugar
- 225g butter, softened (plus some extra for greasing)
- 225g self-raising flour
- 2 tablespoons espresso
- 1 teaspoon baking powder
- 4 eggs
- 3 tablespoons malted chocolate drink powder
- 1 1/1 tablespoons hot milk
- 125g butter, softened
- 250g icing sugar (plus some extra for dusting)
- 50g dark chocolate (at least 50% cocoa solids), melted
- 1 tablespoon hot espresso (I mix 1 tsp ground espresso powder with 1 tbsp boiling water)
- about 20 Maltesers to decorate
- Preheat the oven to 160°C fan. Grease and line with baking paper two 20cm (8 in) round tins.
- Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of espresso and mix to a paste. Add the remaining cake ingredients and beat until smooth.
- Divide the mixture evenly between the two prepared tins and bake in the oven for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Set the cakes aside the cakes to cool in the tins for 5 minutes, then remove them and allow to cool completely.
- For 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 hot espresso.
- To assemble, place one cake on a plate and spread over half the icing. Sandwich the other cake on top and spread the remaining icing over it. To create a swirl effect, use the tip of a rounded palette knife and swirl it through the icing from the centre to the edge of the cake. Arrange the maltesers over the top and finally dust with a little icing sugar.