Malted Chocolate Cake

Serves: 8-10
This cake is the perfect family treat, and a real crowd-pleaser. The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping.

Ingredients

  • For The Sponge

  • 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 (4½oz) 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

Instructions

  • 1
    You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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