Malteser Cake

A Two Layer Chocolate Malt Sponge, with Malteser Spread Filling, Malt Buttercream Frosting, Malteser Bunnies, Maltesers, and Sprinkles! Perfect Malteser Cake for Easter.

So, I have had what feels like an INSANE amount of requests for this recipe. Like, I have genuinely lost count! I have always said so far to multiply up my Malteser Cupcakes recipe, which would also work, but I wanted to make this a whole new level of delicious. I based this on my Chocolate Fudge Cake and some ideas from my Honeycomb Crunchie Cake as well. All in all, its definitely one of my new favourite recipes.

My No-Bake Chocolate Malteser Cheesecake and Cornflake & Malteser Rocky Road recipes have always been popular, but this is only my fourth malteser recipe. I feel like I have neglected them slightly, but as Easter is around the corner, and Malteser Bunnies are everywhere, I knew this was the right time for this delicious cake.

I altered the Chocolate Fudge Cake to be slightly more fudgey, less coffee like, and put in some Malt powder. Some people say they can taste the malt powder, some can’t, so if you watched my baking vlog about this, you will see I only put in 50g of Malt Powder. However, I decided to bump it up to 75g to increase the flavour! Either way, it helps it create a nice sponge, and along with the spread and buttercream, you don’t need the sponge to be oh-so-malty.

In my mind, this cake was so much better with the Malteser spread in the middle because it gave it more flavour, more sweetness, and another element of Malteser Heaven but it is of course optional. I wouldn’t blame anyone if it all accidentally fell into their mouth and none made it to the cake because you know, I mightve had to have bought another jar as this happened to me… anyway. The Malt Buttercream is lovely and malty, making it less sweet than normal buttercream frosting, so it combats the other sweetness making it the perfect amount. The cake is quite dense, but it makes it SO FUDGEY and delicious. My Taste Testers were super happy with this cake, and already want it again. I had my slice after photographing it, and now I wish I hadn’t give the rest of the cake away because I am craving more! Enjoy!

This cake serves 12-14!

Ingredients

Cake Ingredients
– 225g Dark Chocolate chopped up/chips (I used 70%)
– 225g Unsalted Butter
– 1-2tsps Instant Coffee Granules
– 75g Malt Powder (I used Horlicks)
– 175g Plain Flour
– 25g Cocoa Powder
– 1tsp Baking Powder
– 1/4tsp Bicarbonate of Soda
– 200g Golden Caster Sugar/Caster Sugar
– 200g Light Brown Sugar
– 4 Medium Eggs
– 75ml Buttermilk

Malt Buttercream Frosting
– 250g Unsalted Butter, room temperature
– 500g Icing Sugar
– 50g Malt Powder (I used Horlicks)
– 2-4tbsp Boiling Water

Decorations
– 1x tub Malteser Spread
– Malteser Bunnies
– Maltesers
– Sprinkles

Method

1) For the Cake – Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.

2) In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Add the Coffee Granules and Horlicks Powder into a bowl, and add 125ml Boiling Water and mix – add the coffee/malt mix to the Chocolate/Butter mix and stir well till smooth!

3) In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!

4) Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!

5) Pour the mixture into the two tins and bake in the oven for 45-50 minutes (can take a little longer in some ovens, can take less time, check at 40 minutes) A skewer should come out clean, and the cake should be silent (if not fully baked, it’ll make a bubbly/crackling noise). Leave for 10 minutes and cool fully on a wire rack.

6) For the Malt Buttercream Frosting – With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes). Add the Icing Sugar in in two parts, and beat each time. With the second addition of Icing Sugar, add the Malt Powder as well! Beat till combined, add in a few tablespoons of boiling water to loosen and beat for a couple of minutes so its extra smooth & creamy.

7) Once the cakes are cool, spread the tub of Malteser Spread onto the top of the bottom cake. Pipe on some buttercream, and add the second sponge. Pipe on the rest of the buttercream, and then decorate with some Easter Malteser Bunnies, Maltesers and some sprinkles!

Tips and Ideas

You can watch me make this HERE! And Save this recipe on Pinterest HERE!

I used the Horlicks powder that mixes with Milk, but you can also use ovaltine, or any other malt powder.

If you can’t access the Buttermilk, or you would prefer to use something else then you can use Double Cream in the cake – however it might not be as moist, but there shouldn’t be much of a difference at all!

You can also bake this into 3 layers using 3 20cm tins – they will take 22-25 minutes in the oven!

This cake will last for 3 days in an airtight container!

Inspired by BBCGoodFood and my Malteser Cupcakes.

ENJOY!

Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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7 comments

  1. Hi! Super excited to (attempt to..) make this cake for Easter. I wandered whether it had to be unsalted butter or whether Stork could be used instead? Thanks! X

  2. Hi it’s seems so delicious and pretty. I would to ask you about Malt Powder what is it? And what’s the replacement? Thank you so much.

  3. Hi, for this cake i don’t hahe malted powder, so please if u can tell me by what i can replace it in the cake and the creme preparation

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