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Mary Berry’s Malted Chocolate Cake

Name: Mary Berry’s Malted Chocolate Cake
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 8-10 Servings
Cuisine: British
Ingredients: 30g malted chocolate drink powder; 30g cocoa powder; 225g butter, softened, plus extra for greasing; 225g caster sugar; 225g self-raising flour; 1 tsp baking powder; 4 free range eggs; 3 tbsps malted chocolate drink powder; 1½ tbsps hot milk; 125g butter, softened; 250g icing sugar, plus extra for dusting; 50g dark chocolate (at least 50 per cent cocoa solids), melted; 1 tbsp boiling water; About 20 Maltesers, to decorate

Image for Recipe - Mary Berry’s Malted Chocolate Cake

preparation 10 minutes
cook time 25 minutes
Serves 8-10

Mary Berry's classic chocolate cake is flavoured with malt extract and topped with Maltesers for a fun treat that everyone will love

Recipe taken from Mary Berry's Absolute Favourites (£25, Ebury)

Ingredients Method

30g malted chocolate drink powder
30g cocoa powder
225g butter, softened, plus extra for greasing
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 free range eggs
For the icing:
3 tbsps malted chocolate drink powder
1½ tbsps hot milk
125g butter, softened
250g icing sugar, plus extra for dusting
50g dark chocolate (at least 50 per cent cocoa solids), melted
1 tbsp boiling water
About 20 Maltesers, to decorate

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 2x20cm round sandwich 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.

Print Recipe

Ingredients

30g malted chocolate drink powder

30g cocoa powder

225g butter, softened, plus extra for greasing

225g caster sugar

225g self-raising flour

1 tsp baking powder

4 free range eggs

For the icing:

3 tbsps malted chocolate drink powder

1½ tbsps hot milk

125g butter, softened

250g icing sugar, plus extra for dusting

50g dark chocolate (at least 50 per cent cocoa solids), melted

1 tbsp boiling water

About 20 Maltesers, to decorate

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease 2x20cm round sandwich 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.

Arrange the Maltesers over the top and dust with icing sugar before serving.

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