Last week, I made this amazing Malteaser chocolate cake! It only lasted a few minutes at work before people scoffed it, but before that it was so much fun to make – and look at!
I had this idea purely because we had leftover chocolate to cook with at home, and I’ve given up eating sweet things that I haven’t made myself for Lent…this has led to increased baking in our house! Also, to be honest, I had a massive Malteaser craving and figured it counts as something I’ve made myself if I put some on top of a cake…right? Anyway, enjoy! As always let us know if you have a go at this beaut!
For the cake:
- 230g dark chocolate
- 170g unsalted butter
- 350g light soft brown sugar
- 3 large eggs (separated)
- 370g plain flour
- 1 1/2tsp baking powder
- 1 1/2tsp bicarbonate of soda
- 1/2tsp salt
- 500ml semi-skimmed milk (at room temp)
- 2 tsps vanilla extract (I used vanilla bean paste)
For the buttercream:
- 110g unsalted butter
- 60ml semi-skimmed milk (at room temp)
- 1tsp vanilla extract (again I used vanilla bean paste)
- 500g icing sugar
- 2 large bags of Malteasers (I used 2 of the share-size bags)
- Preheat the oven to 170C (fan)/190C/375F/Gas mark 5, and grease and like 3 20cm baking tins (the recipe calls for 2 tins, but I split over 3 to be a little more of an exciting cake!).
- Melt the chocolate in the microwave (in short bursts) or in a heatproof bowl over some boiling water. Set this aside to cool.
- Meanwhile, in a large bowl cream the butter and sugar until pale. In a separate bowl, beat the egg yolks for a few minutes and slowly add to the creamed sugar, beat well. Add the chocolate and beat again.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Also combine the milk and vanilla extract in a jug. Mix a third of the flour to the sugar mixture and beat well, then add a third of the milk mixture and beat again until mixed. Repeat this another 2 times until it is all incorporated.
- In a clean bowl, beat the egg whites until soft peaks form. fold this into the main batter using a metal spoon. Divide evenly between the tins and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
- Leave in their tins for 10mins, then move to a wire rack to cool. When completely cool it’s time to get started with the Malteasers!
For the buttercream
- In a large bowl, beat in the butter, milk, vanilla and half the icing sugar until smooth. Once it is smooth, add in the rest of the icing sugar.
- In a food processor, pulse one of the bags of Malteasers for a minute or so – you want them to be small but not too dusty, small enough that they can be spread with the icing but still big enough to be tasted!
- Mix this in to the buttercream with a spoon and start spreading over the cake to sandwich the layers together. Once the cake is covered completely, it’s time to decorate with more Malteasers! I cut each in half (which is not as easy at it sounds – they were super crumbly!) and arranged them on the top of the cake.
Now time to eat, It’s definitely a crowd pleaser this one!