Malteser Cake Recipe

4.67 from 3 votes

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

Cook Time30

Total Time1

Course: cakes and bakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Emily Leary

Equipment

Ingredients

For the chocolate malt sponge

150 g white caster sugar (superfine sugar)
2 medium free range eggs beaten
150 ml sunflower oil
150 ml whole milk
2 tbsp golden syrup
175 g self-raising white flour (self rising flour)
100 g 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 double cream (heavy cream) room temperature
75 g malted milk powder
300 g milk chocolate
100 g dark chocolate 70% (bittersweet)

Metric - Ounces

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

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