Malteser Cake

This Malteser cake boasts layers of tender, malty chocolate sponge, frosted with malted chocolate ganache. It's a must for Malteser lovers.

Maltesers are balls of crunchy, aerated malted milk, covered in a milk chocolate shell. I think they have the perfect texture because you can crunch them or let them dissolve on your tongue.

As you're sure to have guessed, Maltesers are a firm favourite in my household, so when my daughter asked me for a Malteser cake, I immediately headed for my favourite chocolate fudge cake recipe and started to work on how I could tweak it to celebrate the flavour of Maltesers.

It took a few experiments to get it just how I wanted it - enough malt in the sponge for the flavour to come through without compromising the perfect crumb and enough malt in the ganache to make it taste unmistakably like Maltesers without losing that crucial silky texture.

This recipe nails it! It's a truly delicious Malteser cake.

Now, you might know that empress of food, Nigella Lawson has a Malteser cake and wonder, 'what makes this recipe different?'.

Well, while my version is made with an oil-based chocolate sponge (think Betty Crocker's devil's food cake, if you're not familiar with the texture) and a chocolate ganache frosting, Nigella's is made with a creamed butter sponge and a buttercream frosting.

Nigella's recipe is GREAT, no question, but mine is a richer, more chocolatey affair, so it's really down to what you're in the mood for!

To make my Malteser cake, you'll first make the cake batter, which is as simple as whisking caster sugar, eggs, oil, milk and golden syrup together, then whisking in flour, malted milk powder, cocoa powder and bicarbonate of soda (baking soda) which helps it to rise.

You'll then simply pour the batter into two lined tins and bake.

For the frosting, you'll use a combination of malted milk powder, chocolate and cream, warmed together to create a malty chocolate ganache.

It's then as simple as sandwiching and covering the cakes with the ganache and your Malteser cake is complete!

Below, you'll find a detailed recipe with ingredients, recommended equipment and step by step instructions. You'll also find a photo for every step, along with plenty of tips and tricks. Have fun!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

So if you like the sound of a rich, moist and malty chocolate cake, scroll down and give the recipe a try!

Instructions

Make the chocolate malt sponge

Preheat the oven to 180ºC (160C fan assisted).

Grease and line two 18 (7 inch) loose-bottomed cake tins.

Put the caster sugar, eggs, oil, milk and golden syrup in a bowl.

Whisk together.

Sift in the self-raising flour, malted milk powder, cocoa powder and bicarbonate of soda.

Whisk again to a smooth batter.

Spoon into the prepared tins.

Bake for about 30 minutes until firm and springy on top.

Cool in the tins on a wire rack for 10 minutes then remove from the tins and return to the wire rack to cool completely.

Make the chocolate malt ganache

Put the cream in a large bowl.

Sift the malted milk powder on top, discarding any bits left in the sieve.

Whisk together then microwave in 30 bursts until warm but not boiling (timings will depend on how chilled your cream is). If there are any lumps at all, blend with a stick blender to get it silky smooth.

Add the milk chocolate and dark chocolate.

Stir gently through the cream until all of the chocolate has melted.

Now leave the ganache to cool until you have a thick, spreadable consistency.

Put the cake together

Place the first completely cool cake on a board.

Spread with about one third of the ganache.

Place the other cake on top.

Spread the top and sides with the remaining ganache, aiming to level it off as much as possible.

Position Maltesers in a circle around the top.

And around the base of the cake.

Place in the fridge for at least an hour to set.

Slice with a sharp knife, wiping between cuts for a neat finish.

Enjoy and do come back and drop me a comment to let me know how you get on.

Pointers, tricks and troubleshooting tips for the perfect Malteser Cake

Is Malteser Cake easy to make?

Yes! Malteser Cake is quite simple to make. Even if you've never made a ganache or used malted milk powder in baking before, just follow the recipe carefully and you'll be fine.

To make your cake, you'll first need to make the chocolate malt sponge batter. So you'll preheat your oven to 180ºC (160C fan assisted), grease, and line two 18cm (7 inches) sandwich tins.

Then, simply whisk together all of the ingredients for the cake batter, pour it into the prepared tins, and bake for about 30 minutes until firm and springy.

Next, you'll make a malted chocolate ganache using cream, chocolate and malted milk powder. It's a straightforward process; you can even use a microwave! Once your ganache is ready, you can assemble your cake and top it off with some Maltesers.

And that's it! If you have any questions, the section below will hopefully help you. If not, feel free to leave me a comment below, and I'll get back to you as soon as possible.

Will I need any special equipment to make this Malteser cake?

To make your Malteser Cake, you'll only need some standard kitchen equipment (measuring scales/spoons, bowls, spoons etc.), as listed in the recipe card below.

You can use a stand mixer or an electric whisk for whisking your batter. Or if you're super strong, you could whisk by hand - but I find using some sort of electric mixer gives more consistent results.

What are Maltesers?

Maltesers are a type of chocolate candy originating in the United Kingdom in 1936. Maltesers consist of an aerated malted milk centre with a honeycomb-like texture, surrounded by milk chocolate.

Strangely, they were initially marketed as diet chocolate due to their 'lighter' chocolate content - due to the air bubbles, rather than any nutritional differences.

Do they sell Maltesers in the US?

Yes, Maltesers are now available in the US! You should be able to find them in most major supermarkets.

If you can't find Maltesers where you live, you could try using another type of chocolate candy with a similar texture - such as Whoppers or Galaxy Bubbles.

What is malted milk powder?

Malted milk powder is a key ingredient in Malteser Cake, giving it a lovely malty flavour. It is made from malted wheat and barley and usually contains sugar combined with milk powder.

Maltose is the primary sugar found in malt, which gives malt products their characteristic sweet taste. It is made from glucose, so is less sweet than sucrose (regular sugar).

Maltose gives malt products, like malt syrup, an earthy, rich sweetness - but it can taste savoury when highly concentrated. So it is often used as a glaze for roasted meats like duck and pork in Cantonese cooking, similar to glazing a ham with honey.

Malted milk is made by combining a small amount of powdered maltose with sugar and milk to enhance the sweeter elements of the malt.

Where can I buy malted milk powder?

Malted milk powder is sold under various brand names as a hot drink powder, much like cocoa or hot chocolate. So you'll usually find it on the same aisle as hot chocolate in your local grocery store.

Some popular brand names to look out for include Horlicks, Ovaltine, Nestle Carnation Malted Milk, and Larissa Veronica Malted Milk Powder.

What can I use instead of malted milk powder?

If you can't get hold of malted milk powder, you could try using a jar of Horlicks, Ovaltine, or any of the brands above.

If you can't find any kind of malted milk, you could combine 3 tablespoons of pure malt powder with 1 cup of instant dry milk and sugar to taste. The ratio needs to have a little amount of malt, as too much will cause it to taste more savoury.

How can I tell if the cream is spoiled?

The best way to tell if the cream has gone bad is by sight and smell. Fresh cream will have a smooth, creamy texture with no lumps. It should also be white or off-white, with no signs of yellowing.

As cream spoils, lactic acid is released by enzymes breaking down the fat and protein. This causes the cream to become chunky and separate. The lactic acid also causes the cream to develop a sour smell.

Fresh cream shouldn't have any sour or off smells. It should smell like what it is, cream - it shouldn't smell sour because it isn't a lemon!

So it's best to discard your cream if it has any of these signs.

What is a ganache?

Ganache is a glaze, sauce, or filling made from chocolate and cream. It can be used as a drip on cakes or cupcakes or to fill and cover cakes.

Ganache is made by heating cream until it just starts to boil, then pouring it over chopped chocolate. The chocolate and cream are then stirred together until smooth.

There are other methods, but I find this is the simplest way to get a ganache with less risk of the cream splitting or the chocolate burning.

Can I use single cream instead of double cream in the ganache?

You could try using single cream instead of double cream in the ganache. However, single cream has lower fat content than double cream, so the ganache will be thinner and less rich. 

Also, single cream is more likely to curdle in cooking than double cream. Single cream will curdle if it boils, so you might just about get away with using it here, as the cream shouldn't boil - but it's unlikely.

Is Malteser Cake suitable for vegetarians?

Yes, Malteser cake is suitable for vegetarians as it doesn't contain any meat or fish products. At the time of writing (August 2022), Maltesers are vegetarian. I don't see that changing, but check the ingredient labels just in case.

Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Also, remember to check anything extra you intend to serve with your Malteser Cake.

Is Malteser Cake suitable for vegans?

This recipe contains dairy from malted milk powder, cream, milk and chocolate, and eggs, so it isn't suitable for vegans.

However, you could try making a vegan version of this recipe using plant-based ingredients. However, I'm not sure how they will perform with this method, so you may need to experiment and make some adjustments to accommodate how plant-based ingredients behave.

Plant-based alternative ingredients for this Malteser Cake recipe:

Malted milk powder: For a plant-based malted milk powder alternative, Horlicks makes Vegan Horlicks. You could make your own by mixing 3 tablespoons of pure malt powder with 1 cup of dried coconut milk or another plant-based milk powder.

Cream/ Ganache: Coconut milk works well as a replacement for full-fat or heavy cream. However, for the ganache-making method, I'd recommend finding a specific vegan ganache recipe. Plant-based cream, like coconut milk, won't behave the same way as dairy milk, so you'll need to find a recipe tested to produce the same results with plant-based ingredients.

Milk: I use unsweetened soya milk for baking, but any unsweetened plant-based milk will work fine.

Chocolate: To make this cake vegan, you'll need to use dairy-free chocolate. I like to use Green & Black's Organic Dark Chocolate or Lindt Excellence 70% Cocoa for baking. You could also try plant-based chocolate like Miiro's Dark Chocolate.

Eggs: I use 2 large eggs in this recipe, but you could try using a plant-based egg replacer. I haven't tested this recipe with an egg replacer, but Orgran Egg Replacer usually works well in cakes and brownies. Or you could make your egg replacer using chia or flaxseeds using the method below:

• 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas. The proteins in the liquid mimic egg whites' behaviour, making an excellent egg replacer. But don't worry, it won't taste like hummus!
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (though bear in mind this will make the cookies sweeter).

I've not tried this myself, so I can't say for sure how it will turn out. But if you try making a vegan version of this Malteser Cake, please let me know how it turns out in the comments below!

Double check all of your ingredients labels to make sure to check that they are suitable for vegans. 

Is Malteser cake gluten-free?

This recipe uses malted milk powder, Maltesers and wheat flour, so it isn't suitable for those with gluten intolerance or coeliac disease.

You could try making a gluten-free version of Malteser cake using a gluten-free blend instead of wheat flour. Though I haven't tried this myself, so I can't say for sure how it will turn out.

I find using a gluten-free flour blend rather than just one type of pseudocereal flour works best, as they have added starches and protein to replicate the behaviour of wheat flour in cooking. Doves Farm makes a reliable gluten-free flour, which I regularly use in GF bakes.

There aren't any gluten-free versions of malted milk drinks, as malt is made using wheat or barley, both containing gluten. However, you could use powdered milk mixed with an alternative flavouring like Maca powder - which some people use instead of malted milk drinks. I'm not sure how much you would need to use, so it will take some experimentation on your part to get the ratios correct.

You may also need to check your chocolate to confirm they are gluten-free. Many brands won't contain gluten, but sometimes products carry cross-contamination warnings.

Double check all of your ingredients labels to make sure to check that they are gluten-free. 

Is Malteser cake keto-friendly?

Sorry, this recipe contains plenty of sugar and carbs, so it isn't keto.

Is Maltesers Cake suitable for those on a FODMAP diet?

This Malteser Cake contains wheat flour and malt extract, which are high FODMAP ingredients. In addition, malt extract is particularly high in Fructans. So, I'm afraid this recipe isn't suitable for those following the low-FODMAP diet.

Is Maltesers cake healthy?

This Malteser Cake isn't particularly healthy, as it's made with sugar, wheat flour and full-fat dairy. However, you could try making a few healthier swaps to create a somewhat healthier version.

You could use wholewheat flour instead of white wheat flour to increase the fibre content. You could also try using plant-based milk like almond or coconut milk instead of cow's milk.

I wouldn't recommend using a sugar substitute like Stevia or Agave nectar, as they can often make cakes and cookies taste strange. However, you could try using natural sugar like coconut sugar, which has a lower glycemic index than regular sugar.

That said, there's nothing wrong with the occasional treat, so don't feel guilty about indulging in a slice of this Malteser Cake!

Is Malteser Cake safe to eat while pregnant?

As long as the ingredients are in good condition and you prepare it safely and hygienically, this Malteser Cake should be entirely safe for a pregnant person.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is it suitable for babies and toddlers?

This recipe contains sugar, so it isn't suitable for children under 5. The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with Maltesers cake?

This Malteser Cake is delicious on its own, but if you want to dress it up a bit, here are some great ideas:

• Serve with a dollop of whipped cream or dairy-free whipped topping.
• Sprinkle with some chopped Maltesers or other chocolate pieces.
• Drizzle with Malteser sauce or chocolate sauce.
• Serve with a scoop of ice cream or dairy-free ice cream.
• Maltesers Cake is best served fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. Maltesers Cake can also be frozen, well wrapped, for up to 2 months.

Can I make Malteser Cake without malted milk?

You can, but it would just be a chocolate cake topped with Maltesers - though that doesn't sound so bad!

How should I store Malteser Cake?

Your Malteser Cake is topped with a cream-based ganache, so you will need to refrigerate your cake once assembled.

How long does Malteser Cake keep?

Your Malteser Cake should last 3-4 days in the fridge if you store it in an airtight container. You can also freeze the undecorated sponges for 2-3 months.

Can I leave Maltesers cake out on the counter?

No, your cake is topped with a cream ganache, meaning it will spoil if left out on the counter.

Can I make Maltesers cake ahead?

You can make the sponge ahead and freeze it, then defrost and decorate when you're ready. Alternatively, you can make the whole cake ahead and store it in the fridge for 3-4 days.

Malteser Cake is best served fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. You can also freeze your Malteser Cake sponges, well wrapped in cling film or tin foil, for up to 2 months.

Can I keep Maltesers cake in the refrigerator?

The best place to keep your cake is in the refrigerator to protect the dairy from spoiling. It should keep for up to 3 days, though it's best eaten as fresh as possible.

Can I freeze Maltesers cake?

You can freeze the sponges of your Malteser Cake, but I wouldn't advise freezing the cake once you've topped it with ganache, as the ganache will most likely split when it freezes and defrosts.

Can I make Maltesers cake in a different size or quantity?

Sure, this recipe produces enough two 7-inch sponges for you to layer into a sandwich cake. So if you want to make a smaller cake, you could just make one layer using half of the ingredients for the sponge and ganache.

If you want to make a bigger cake, you could make a 4 layered cake by doubling up the ingredients and cooking 4 sponges. Though it's probably best to cook them in batches, so the oven isn't too crowded. You could then double the number of ingredients for the ganache filling/topping.

Can I make Maltesers cake in a different tin/tray?

If you're looking to resize this recipe to fit a specific cake tin, you'll need to do some complex calculations by working out the volume of your tin - or you could use a free cake tin recipe size converter.

How can I convert the cake recipe to cups?

Generally, I prefer weighing ingredients as it is much more accurate, but if you don't have scales, here are the conversions:

• 1 cup flour = 125g
• 1 cup caster sugar = 225g
• 3/4 cup butter = 170g
• 2 eggs = 100g
• 1/4 cup malted milk powder = 30g
• 1 tsp bicarbonate of sod

Remember to level off each cup with a knife so you can get the closest to accurate cup measurement.

Can I make Maltesers cake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, you absolutely can. Just follow the recipe as normal, adding all the ingredients to the bowl of your stand mixer and mixing on a low speed until everything is combined. Then turn up the speed and mix for 2-3 minutes until everything is light and fluffy.

Remember, this recipe calls for the batter to be whisked, so make sure you use a balloon whisk attachment. Also, make sure you scrape the sides of the bowl down between adding each ingredient so you don't end up with half of the ingredients stuck to the side of the bowl.

Can I make Maltesers cake with a food processor?

Unfortunately, I don't think a food processor would be too powerful to mix your cake batter and ganache.

You need to be able to cream the butter and sugar together until it's light and fluffy, and a food processor would be more likely to split the butter or cream.

Equally, this recipe needs to be whisked, so you can't replicate that with the blades of a food processor or blender.

How can I make sure Maltesers cake is perfectly cooked?

To check if your Malteser Cake is cooked, insert a skewer or cake tester into the centre of the cake. Your cake is cooked through if it comes out clean, with no batter clinging to it.

Why did my batter curdle? 

It's because it should be an emulsion, and if you add too much liquid to the creamed butter and sugar too fast, it can split, so the solution is to add a little bit of liquid at a time, mixing between additions to ensure the emulsion holds.

So try not to dump all the ingredients at once; gradually pour in liquids or spoon in dry ingredients. 

Why did my cake turn out dry/hard/burned/overcooked?

 There are a few reasons this could happen. The most obvious would be that it is overcooked. This can happen if the oven is too high or if the cake was left in there for too long.

So make sure you check your oven is at the correct temperature before adding your sponges, and always set a timer on the oven or your phone.

If you're sure your oven was at the right temperature and you cooked it for the correct amount of time, your oven temperature dial may be incorrect. This is pretty common in household ovens, with ovens ranging from 10-50 degrees off from what the dial states.

You could try using an oven thermometer to check the internal temperature of your oven rather than relying on the temperature dial.

Why did my cake turn out wet/undercooked/dense?

If your cake is wet in the middle, it might be undercooked. Alternatively, the cause may be an issue with the ingredients and ratios.

First, this cake uses oil and golden syrup to produce a more moist texture. So your cake will be a little moister than a classic sandwich sponge. However, it shouldn't be so moist that it is wet or stodgy. Adding too much milk, oil, or golden syrup can result in a very wet cake batter that takes longer to cook, if at all. So make sure you add the exact quantities stated in the recipe.

Another cause may be the raising agents. This cake recipe uses self-raising flour and bicarbonate soda as raising agents, activated by liquid and heat. If your ingredients are old or out of date they may not work as effectively or at all. So make sure you only use fresh flour and bicarb.

So if you leave the batter sitting for too long before putting it in the oven or don't bake it for long enough, your cake will be dense and wet in the middle. This is because the raising agents will have 'run out of steam' or had no chance to react to heat properly.

Similarly, if your oven is too cool, the raising agents won't have time to do their job, and your cake will be dense. So make sure you preheat your oven properly and bake your cake for the correct amount of time.

Finally, interruptions to the cooking can cause your cake to collapse (detailed below), which may cause it to become wet or dense.

Why didn't my cake rise?

If your cake didn't rise, it is most likely due to the raising agents or the cooking conditions.

As mentioned, self-raising flour and bicarbonate of soda are activated by heat and liquid. So if you leave the batter too long before putting it in the oven, or if your oven isn't hot enough, the raising agents won't have time to do their job properly, and your cake will be dense.

Another possibility is that you opened the oven door during cooking, which can cause the cake to collapse. The cake collapses when the air bubbles formed by the raising agents pop, caused by a sudden drop in temperature or even the door slamming shut. So make sure you resist the temptation to peek for at least 15-20 minutes.

Finally, if your cake is very dense, it may be that you didn't cream the butter and sugar together properly before adding the eggs. This step is important as it adds air to the mixture, which helps the cake to rise. So make sure you cream the butter and sugar together until they are pale and fluffy before moving on to the next step.

Why did my cake taste bland and not malty?

If your cake doesn't have that malty flavour, it may be down to the kind of malted milk you used. Some brands have a higher concentration than others.

Equally, I did struggle to get a malty flavour for this recipe, so the cake went through a few tests and iterations until I finally found the right ratios.

So if you don't follow the exact ingredients or add extra chocolate, it can overwhelm the malt flavour.

What is the best way to melt chocolate?

There are a few different ways to melt chocolate, but my preferred method is the microwave.

• First, break the chocolate into small pieces and place them in a heatproof bowl.
• Then, heat the chocolate in short bursts of 15-20 seconds, stirring in between each burst until the chocolate is completely melted.
• Be careful not to overheat the chocolate, as this can cause it to seize up and become lumpy.

Alternatively, you could melt your chocolate over a double boiler. This entails setting a heatproof bowl over a pan of barely simmering water - make sure the bowl doesn't touch the water!

This method is a little risky as there's the risk of overheating the chocolate or causing it to become grainy. So make sure you don't leave it unattended, or it could burn.

When mixing melted chocolate, you should use a completely dry silicone spatula. If any water (or moisture from a wooden spoon) gets into the melted chocolate, the sugar will crystallise around the water. This causes the chocolate to become gritty in texture.

How can I add/change the flavours in this cake?

If you want to experiment with the flavours in this cake, there are a few things you can do.

First, you could try using a different kind of chocolate. I used milk chocolate in this recipe, but you could try dark or white chocolate. Just make sure you use good quality chocolate, which will greatly impact the taste.

Finally, you could try adding some crushed-up Maltesers through the cake batter - though I'm not sure how this would affect the cooking.

One thing I would advise against is adding some malt extract or malt syrup to the cake batter. I tried it, thinking it would give the cake a more intense malty flavour. However, it ended up making my cake taste more like Bovril! So I think malt extract is far too strong!

What is the origin of Maltesers cake?

The Malteser Cake has been around in some form since the 1930s. Maltesers were created by Forrest Mars Sr, the son of the founder of the Mars Company. He saw Maltesers' popularity in the UK and decided to bring them to the US.

Maltesers cake most likely originated in the UK, though there are many variations of it now. It has become a popular dessert worldwide and is often made for special occasions such as birthdays.

In recent years, Nigella Lawson popularised the Malteser Cake. She created a Malteser Cake recipe for her book 'How To Be A Domestic Goddess', published in 2000.

Who invented Maltesers?

Mars created Maltesers in 1937 in the UK. They were originally known as "Energy Balls" and sold as a kind of diet chocolate or healthier alternative to chocolate. Mars renamed Energy Balls as Maltesers in the 1950s - as a nod to their malted milk centres.

Maltesers are particularly popular in the UK, Ireland, Australia, New Zealand and Canada. In recent years, they have also become popular in the US.

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4.7 from 3 votes

Malteser Cake Recipe

This Malteser Cake is your new favourite recipe! A moist, malty sponge cake sandwiching layers of rich malted chocolate ganache and topped with Maltesers. What's not to love?

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: cakes and bakes

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the chocolate malt sponge

• 150 g (5.3 oz) white caster sugar (superfine sugar)
• 2 medium free range eggs beaten
• 150 ml (5.1 floz) sunflower oil
• 150 ml (5.1 floz) whole milk
• 2 tbsp golden syrup
• 175 g (6.2 oz) self-raising white flour (self rising flour)
• 100 g (3.5 oz) malted milk powder e.g. Horlicks
• 2 tbsp cocoa powder (dutch processed)
• 1 tsp bicarbonate of soda (baking soda)

For the malt ganache

• 450 ml (15.2 floz) double cream (heavy cream) room temperature
• 75 g (2.6 oz) malted milk powder
• 300 g (10.6 oz) milk chocolate
• 100 g (3.5 oz) dark chocolate 70% (bittersweet)

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• 2 Round 18 cm (7") nonstick cake tin
• Parchment/baking paper
• Whisk
• Silicone spatula

Instructions

Make the chocolate malt sponge

• Preheat the oven to 180ºC (160C fan assisted).
• Grease and line two 18 (7 inch) loose-bottomed cake tins.
• Put the caster sugar, eggs, oil, milk and golden syrup in a bowl.
• Whisk together.
• Sift in the self-raising flour, malted milk powder, cocoa powder and bicarbonate of soda.
• Whisk again to a smooth batter.
• Spoon into the prepared tins.
• Bake for about 30 minutes until firm and springy on top.
• Cool in the tins on a wire rack for 10 minutes then remove from the tins and return to the wire rack to cool completely.

Make the chocolate malt ganache

• Put the cream in a large bowl and sift the malted milk powder on top, discarding any bits left in the sieve.
• Whisk together, then microwave in 30 bursts until warm but not boiling (timings will depend on how chilled your cream is). If there are any lumps at all, blend with a stick blender to get it silky smooth.
• Add the milk chocolate and dark chocolate. Stir gently through the cream until all of the chocolate has melted. Now leave the ganache to cool until you have a thick, spreadable consistency.

Put the cake together

• Place the first completely cool cake on a board.
• Spread with about one third of the ganache.
• Place the other cake on top.
• Spread the top and sides with the remaining ganache, aiming to level it off as much as possible.
• Position Maltesers around the base of the cake and in a circle around the top.
• Place in the fridge for at least an hour to set.

Nutrition

Calories: 602kcal | Carbohydrates: 58g | Protein: 8g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 182mg | Potassium: 336mg | Fiber: 3g | Sugar: 39g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

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