Mary Berry's malted chocolate cake recipe
This cake is the perfect family treat and a real crowd pleaser. Because who can say no to all that chocolate?
Ingredients
- 30 g malted chocolate drink powder
- 30 g cocoa powder
- 225 g butter, softened, plus extra for greasing
- 225 g caster sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 4 eggs
- 1.1 oz malted chocolate drink powder
- 1.1 oz cocoa powder
- 7.9 oz butter, softened, plus extra for greasing
- 7.9 oz caster sugar
- 7.9 oz self-raising flour
- 1 tsp baking powder
- 4 eggs
- 1.1 oz malted chocolate drink powder
- 1.1 oz cocoa powder
- 7.9 oz butter, softened, plus extra for greasing
- 7.9 oz caster sugar
- 7.9 oz self-raising flour
- 1 tsp baking powder
- 4 eggs
- 3 tbsp malted chocolate drink powder
- 1.5 tbsp hot milk
- 125 g butter, softened
- 250 g icing sugar, plus extra for dusting
- 50 g dark chocolate (at least 50 per cent cocoa solids), melted
- 1 tbsp boiling water
- 20 maltesers, to decorate
- 3 tbsp malted chocolate drink powder
- 1.5 tbsp hot milk
- 4.4 oz butter, softened
- 8.8 oz icing sugar, plus extra for dusting
- 1.8 oz dark chocolate (at least 50 per cent cocoa solids), melted
- 1 tbsp boiling water
- 20 maltesers, to decorate
- 3 tbsp malted chocolate drink powder
- 1.5 tbsp hot milk
- 4.4 oz butter, softened
- 8.8 oz icing sugar, plus extra for dusting
- 1.8 oz dark chocolate (at least 50 per cent cocoa solids), melted
- 1 tbsp boiling water
- 20 maltesers, to decorate
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/350°F fan/gas mark 4 and grease the 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.
- Freezing tip: Freeze the cake and icing separately, then defrost at room temperature and assemble when ready to serve.
Some more recipes you might like:
Nadiya Hussain's chocolate star anise fondants recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature