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Image for Recipe - Mary Berry’s Malted Chocolate Cake

Mary Berry’s Malted Chocolate Cake

Image for Recipe - Mary Berry’s Malted Chocolate Cake
  • Time preparation 10 minutes
  • cook time 25 minutes
  • Serve 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)
  • 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.

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.

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.

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