If you follow my blog/Instagram/daily food intake you might have gathered that I am obsessed with Maltesers – and Bundt cakes when it comes to baking. My Malted Millionaire Shortbread is one of the most popular recipes on the blog (because it looks and tastes awesome) and I’ve had a recent love affair with my Bundt tin thanks to endless garden parties. Bundt cakes have exploded all over the food pages of Instagram (special shout out to Nigella for showing us their wonder in her Simply Nigella series last Winter) and I’m often left in awe when scrolling through Nordicware’s website.
Not only does the Bundt tin give your cakes the wow factor, the result also makes it look like you’ve put heaps more effort into that particular bake – perfect for last minute birthday hurrahs. I recently made an Eton Mess Bundt cake for a birthday BBQ, a super tasty, pimped up Victoria Sponge which was devoured in seconds. My first experience with using a Bundt tin didn’t quite go to plan as the detail I admired about said tin hadn’t translated to my cake. Lesson learned, GREASE WELL, don’t be afraid to get in those nooks and crannies (can’t believe I just used that phrase on paper).
The below recipe wasn’t short on ‘wows’ and pairs two beauties in one – marble and Maltesers. I love a marble cake, my mum would always pack me some in my packed lunches for school and now I like to enjoy it with a cuppa. The below is a mixture of dark chocolate sponge and a mellow malty yellow sponge complete with a generous topping of rich chocolate fudge icing and lots of crushed Maltesers. The icing balances really well with the light sponge and gives it that little bit of indulgence.
Recipe (fills a 25cm flute Bundt tin):
For the sponge –
- 250g self raising flour
- 250g unsalted butter, at room temp
- 250g caster sugar
- 4 medium sized eggs
- 40g good quality cocoa powder (I use Bourneville)
- 40g malt drinking powder (I use Horlicks)
For the icing & decoration –
- 85g dark chocolate (min 70% cocoa solids)
- 140g icing sugar, sifted
- 125g unsalted butter, at room temp
- 1 share bag (103g) of Maltesers, crushed and chopped
- Gold sprinkles (optional)
- Pre-heat the oven to 175 degrees C and grease your bundt cake tin thoroughly with butter, making sure you get within all the grooves/creases
- Set aside and beat together the butter and sugar until light and fluffy. Next add the eggs one by one, stirring continuously until well combined
- Follow by adding the flour and mix together until all the ingredients is fully combined and you have a smooth, creamy cake batter. Spilt the cake batter between two mixing bowls and to one, add the cocoa powder and the other, the malt drink powder. Mix until incorporated into each cake batter
- Next is the fun bit – alternating between each cake batter, place a tablespoon of the batter into the bundt tin. TIP: Once the bottom of the cake tin has been covered and you begin your second round, place the opposite cake batter on top of the other (for example, place a tablespoon of chocolate batter onto the bottom yellow malt batter) – see picture below
- Once you’ve used all the cake batter, tap the bottom of the Bundt tin on your kitchen surface lightly so all the cake batter seeps into the creases. Then, take a cake tester/metal skewer or sharp knife and run very lightly through the cake tin so you create a rippled marble effect. Place in the oven for 30-35 minutes or until the cake is a light golden brown colour and a cake tester comes out clean
- Leave to cool before removing from the cake tin, setting aside on a wire rack. Whilst your cake cools, make the fudge buttercream by melting the dark chocolate over a low heat on the hob or in short 10 second bursts in the microwave. As it cools, whisking together the butter and icing sugar in a mixing bowl for about a minute. It should be smooth and fluffy before adding in the chocolate
- Add the chocolate and mixwith a spoon until you have a smooth and glossy icing ready to be dolloped on top of your cake
- Once you have a generous amount of icing covering the top of your cake, take the chopped and crushed Maltesers and sprinkle on top – go crazy and enjoy!