Everyone is making a Malteaser cake nowadays so here is a recipe I made for a charity bake sale at my work a few months back. It’s basically a malt cake with additional malteasers.
30g/1oz Malted Chocolate Drink Powder. I used actually Malteaser hot chocolate drink for that added texture but any is just as good.
30g/1oz Cocoa Powder
225g/8oz Caster Sugar
225g/8oz Self-Raising Flour
4 Large Eggs
Two tablespoons Water
For the icing
3 tablespoons cocoa powder
125g/4 1/2 oz butter
250g/9oz Icing sugar
Additional Ingredients (I used these in making mine)
1 share bag of Malteasers. I think they are about 200g
Begin by lining two round sandwich tins. I recommend because it is a sandwich cake, use baking paper on the base but then run butter around the edge to get the perfect circle shape on the cake. Preheat the oven to 180c/Gas Mark 4.
Measure the malted hot chocolate powder and cocoa powder into a large bowl. Add the two tablespoons of water and mix together until they form a paste like texture. Afterwards measure all the ingredients out and pour into the bowl. Mix throughly until a soft mixture.
To make mine more malteasery I crushed a handful of Malteasers and added them to the mixture so the sponge would have that added crunch. This is optional but went down a treat.
Evenly divide the mixture between the two sandwich tins. Use a back of a spoon or shake the two trays to create a smooth base.
Place both tins into the oven for 20-25 minutes or until a skewer comes out clean. Helpful hint: you may need to keep an eye on the cakes and they might need turning around in the oven. Depends how good your oven is.
Once the cakes are cooked set aside to cool for 5 minutes before placing onto a cooling tray to cool completely.
To make the icing
Add the butter to the icing sugar and mix until the mixture becomes a creamy mixture. Add the cocoa powder and mix until well mixed.
Crush two handfuls of malteasers in a separate bowl. Spread a quarter of the cocoa butter cream onto the base of one of the cakes. Sprinkle the crushed Malteasers onto the top of the icing. Spread another quarter of the butter cream onto the top of the Malteasers. Place the remaining cake onto to create a sandwich.
Use the rest of the butter cream and decorate the top of the cake. If desired using the remaining Malteasers to decorate or leave plain and eat the rest.
Once decorated enjoy the delightful cake.
I hoped you enjoyed this recipe as much as I did. It went down a storm on my Instagram feed with everyone wanting to try a piece.
Once again I would like to thank Mary Berry for the base of a recipe. I did change a lot of the recipe myself.