A delicious Chocolate Cake, Topped with Malt Buttercream and Decorated with Maltesers and Malteser Truffles. It is Malteser in a cake!
I made this cake a few weeks back after asking on Instagram if there were any bakes you wanted to see on my blog and this was one of them. To the person who suggested this OMG THANK YOU! It is deeelicious. I wasn’t sure quite when to post it. It’s not quite a Christmas festive bake but at the same time it’s not really a January recipe either but then I decided who cares?! It is delicious and pretty and Maltesery so hopefully you all LOVE it as much as I do.
I try my best to make my bakes as close to the real thing as I can. Which is why I didn’t put any Malt Powder into the cake and just left it completely chocolate. Although you can add malt powder in if you like. To be honest I just wasn’t sure how the chocolate and malt powder would mix but I am glad I just left it to chocolate.
The chocolate cake are very similar to Reece’s Peanut Butter Bundt Cake and the chocolate part of my Chocolate Peanut Butter Cake. The idea behind it is that all the ingredients weigh the same. So the flour, caster, sugar, butter and eggs all weigh the same, if you add in cocoa powder reduce the amount of flour in the recipe so that it all adds up to the same. This is basically the same as a Victoria sponge where all the ingredients are the same I’ve just increased them all and added MALTESERS!
For the buttercream, I used Malt Powder, think Horlicks that you make a night time drink with but put it in buttercream and it is AMMMMAZING! This cake honestly tastes like a giant Malteser. I was quite surprised that there were Malteser’s left for the top of this cake I opened the bag when I started backing and kept picking at them while I was baking. Luckily I didn’t open the truffles or they definitely wouldn’t have made it onto the cake.
I piped the buttercream onto the cake using a Wilton Open Star 1M Piping Tip. It is my favourite piping tip, it just makes the prettiest swirls. In each layer of the cake I piped eight swirls around the edge and filled the middle with one ginormous swirl. On top I piped lots of little stars and topped it off with more swirls. The swirls on top I piped to give the cake more height since it is only three layer.
Let me know what you think of any of my bakes or if you have any questions please get in touch either on social media, email or the contact form on my blog. I love to hear your opinion or to help if you are struggling with any part of the baking. You can also tag #sarahscakeblog on social media of pictures of your bakes. I would love to see your take on one of the recipes you found here. If there are any recipes you would like to see on my blog let me know too, this cake is one of the suggestions and it is definitely my new favourite cake (I say that A LOT but I mean it about this one!), or look out for another poll/QA and let me know then if you have any suggestions whether it be cookie, tray bake, or cake. Sometimes when you are forever experimenting with new bakes you forget the simplest things and sometimes the simpler bakes really are the best.
This cake serves 12-15.
For the Cake
350g Unsalted Butter
350g Caster Sugar
300g Self-Raising Flour
50g Cocoa Powder
2tsp Baking Powder
1tsp Vanilla Extract
For the Buttercream
450g Icing Sugar
250g Unsalted Butter
50g Malt Powder
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line three 8″ cake tins with baking parchment and leave to the side.
- In a bowl mix together the caster sugar and butter until light and fluffy. Add in the self-raising flour, cocoa powder, eggs and baking powder and vanilla and mix again until they are all combined.
- Spoon the mixture into your cake tins. There should be approximately 400-450g in each tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
- While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar, malt powder and butter in a bowl until it is pale and smooth, there should be no lumps. Put it in a piping bag.
- Once your cakes have cooled, place a cake on a plate, and pipe the buttercream onto it. Place the second cake on top and pipe some more icing onto it. Finally, place the third cake on to and pipe the remaining icing on to it.
- Decorate the cake in any way you would like. Finishing it off with Maltesers, Maltesers Truffles and sprinkles!!
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