There is nothing better than a good slice of chocolate cake to go with your afternoon tea. I decided to give the traditional chocolate cake a makeover with an addition of one of my favourite chocolate treats – Maltesers. This cake is a must for any Malteser or chocolate lover. The two-layered sponge is moist, luscious and very chocolatey without being overly rich. Topped with a heavy lashing of malted buttercream icing, and extra maltesers for an added crunch, it’s simply irresistible. Whether it’s for a birthday, special occasion or just a little weekend indulgence, any excuse will do for this sweet treat. It’s guaranteed to be a crowd pleaser – just get in quick since it won’t last long!
Serves 8 – 10 people
For the sponge: You will need….
- 125g caster sugar
- 125g light brown sugar
- 4 medium eggs
- 175ml whole milk
- 150g unsalted butter
- 3 tablespoons Horlicks malted milk powder or Ovaltine
- 175g all-purpose plain flour
- 50g good quality cocoa, sifted
- 1 teaspoon baking powder
- Pinch of salt
For the icing: You will need..
- 250g icing sugar
- 2 teaspoons unsweetened cocoa
- 50g Horlicks malted milk powder
- 125g soft unsalted butter
- 2 tablespoons of milk
- 1 teaspoon of vanilla essence
- 250 grams of milk chocolate Maltesers and grated chocolate (optional)
Preheat the oven to 170C. Ensure all ingredients are at room temperature to allow easy blending. Lightly grease two 20cm round cake tins with butter. Line base with baking paper.
Whisk the sugars and eggs together until light and fluffy.
Combine the milk, butter and Horlicks powder in a small saucepan and simmer over low heat until the ingredients have melted but not boiled.
Allow the malted milk mixture to cool slightly then gradually add it to the whisked egg mixture using an electric mixer, beating well between each addition.
Fold in the flour, cocoa, baking powder and salt until the mixture is well combined and smooth. Pour the cake batter evenly between the two prepared cake tins. Bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the cake tins to cool for 5 minutes before turning them out of their tins on a wire rack to cool completely.
To make the buttercream icing, sift together the icing sugar, cocoa and Horlicks powder to remove all lumps. Using an electric mixer, beat the butter until light and fluffy. Gradually add the dry ingredients to the butter, mixing well between each addition. Add the vanilla essence and continue to mix for at least 5 minutes until the icing is smooth and creamy. Add milk as required to smooth the icing to desired consistency.
Once the cakes have completely cooled, sandwich together the cold sponges with half of the buttercream icing.
Use the remaining mixture to ice the top of the cake using a small pallet knife.
Decorate the cake with Maltesers and grated chocolate. Stud the outside edge (about 1cm in) with a ring of Maltesers and follow with a second inner ring. For a bit of extra indulgence serve with a generous dollop of double cream. This will keep in the fridge for approximately 3 days.