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
Malted Chocolate Cake Recipe
For the 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 (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
- 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.
- 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.
Prepare Ahead: The filling will remain soft and ready to use in a bowl covered with cling film for 2–3 days. The finished cake can be kept in an airtight container for up to a day.
Freeze: Freeze the cake and icing separately, then defrost at room temperature and assemble when ready to serve.
Extracted from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25)
Photography by Georgia Glynn Smith
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