Marbled Chocolate Bundt Cake

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Hello, I’m back after a couple of weeks away with our family, during which we celebrated our eldest daughter’s 16th birthday. Wow, where did those years go! Anyway, I digress. Because it really was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So, I took my spring form cake tin with me – doesn’t everyone? Star had a maltesers ice cream cake on her birthday, which was knockout! However, now we are home and there are even more family and friends to celebrate Star’s birthday. Since I know her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to make her a Marbled Chocolate Bundt Cake. And you are going to be so pleased I came up with this cake – just look!

Marbled Chocolate Bundt Cake

 

And I knew you’d be pleased. Because, this is the second recipe I have made where I use plain flour and add the baking powder separately, it gives more control over the rise of the sponge. Also, I guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). Resulting in this Marbled Chocolate Bundt Cake, a complete success, both visually and in the taste department.

White and milk chocolate drizzled marble cake
Marbled Chocolate Bundt Cake

Birthday Bundt Baking

Most importantly, is the birthday girl herself liking it. Tick box – result! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. While the drizzled chocolate adds different flavours and texture, sprinkled with edible stars, this cake is a stunner. So, perfect as a Celebration cake.

A slice of swirled chocolate and vanilla sponge.
Marbled Chocolate Bundt Cake slice.

 

I absolutely am falling in love with Bundt cake pans. And who wouldn’t? Since they give such beautiful detail to the baked cake. Although I was very tempted to put Maltesers into the little dimples on the cake, it looked better with just the drizzled chocolate. Yet, if I was baking my Malted Marbled Chocolate Cake I absolutely would sprinkle a few crushed Maltesers over the top as well. While the possibilities of how to decorate a Bundt cake are endless, with the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

This is the Bundt tin I used.
This is the Bundt tin I used.

 

And this pan is so gorgeous. I’m even toying with the idea of making a jelly in it, can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavourless oil, I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Most importantly, the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe : Marbled Chocolate Bundt Cake serves 8-10

For the cake:

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey 

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

For the decoration:

75g/3oz White Chocolate

75g/3oz Milk Chocolate

Edible gold stars – alternatively use your own choice of decoration.

Preparing the Bundt pan

 

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Use a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.

Making the cake batters

Preheat oven to 180C/160C fan oven, gas mark 4, 350F.

Whisk the sugar, butter, salt and vanilla extract until light and creamy.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.

 

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Start with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finally, finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated.
Give the ingredients a good mix with a spatula to ensure everything is incorporated.

 

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate.
Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.
You are now ready to start building your Marbled Chocolate Bundt Cake.
You are now ready to start building your Marbled Chocolate Bundt Cake.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Next, place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.
Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

Baking The Marbled Chocolate Bundt Cake

Please don’t worry if you think there is not enough batter for the pan (I worried), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

The cake is baked when it is risen and pulling away from the sides of the pan.

Test with a skewer (I used a bamboo one) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean.

As soon as the cake is baked remove from the oven. Leave to cool for 15 minutes.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins.
Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

 

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake! Allow to fully cool.

Decorating the cake

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy and stir between each heating session!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake - drizzle over the melted chocolate.
Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

 

Use a teaspoon to gently drizzle, first the white and then the milk chocolate over the cake. Finally add a sprinkle of gold stars, or decorations of your choice.

Marbled Chocolate Bundt Cake

Allow the chocolate to set before serving.

This Marbled Chocolate Bundt Cake is a real show stopper. I had to stop myself from adding gold candles, although that would totally work.

If you have enjoyed this recipe for Marbled Chocolate Bundt Cake you may also like these:

Maple Syrup Iced Coffee Bundt Cake 

FF Marbled Chocolate Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

FF Marbled Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Chocolate Hazelnut Baked Giant Doughnut 

FF Marbled Chocolate Bundt Cake
Chocolate Hazelnut Baked Giant Doughnut

Finally this beautiful Bundt cake is perfect for any celebration, including birthdays and anniversaries. Since this cake has the WOW factor and is best when shared amongst friends, family, neighbours, or work colleagues. Because anyone would have their day brightened with the gift of this cake.

So, whatever you are making, baking and creating in your kitchens today, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

 

 

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Easy Crusty Baguettes

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Hi, so I’ve now had feastingisfun.com for a year! Thank you to everyone who has taken time to read and comment on my blog. I appreciate you more than you could ever know. If I could bake each and everyone of you a cake I would. Instead I have a bread recipe for you!!! I know, I’m all heart – but this is a recipe you will, hopefully, thank me for. Easy Crusty Baguettes.

Easy Baguettes
Easy Crusty Baguettes

 

You may be thinking – “why bake my own baguettes when I can pick them up from the grocery store?”

Well, not everyone can get to a shop, they can be out of stock – but mostly I’m the kinda girl who is inquisitive. If I can buy something, I want to know if I can make it! Personally I get a real kick out of making something that’s so easy to buy – knowing exactly what’s gone into my creation! Easy Crusty Baguettes are so easy to make (if you have a stand mixer with dough hook or a bread maker they are easier still!) and taste so good.

The only ‘special’ piece of equipment I use is a French Baguette Tray.

French Baguette Trays
French Baguette Trays

 

I purchased my baguette from Amazon UK

Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm

by Faringdon Collection

 

I have made baguettes on a baking sheet, they were ok but tended to spread a little. I decided to buy one French Baguette Tray, used it, was thrilled with the results and quickly purchased a second tray. The advantages of using the baguette tray are that they really do hold the shape of the baguette, whilst it’s proving and baking and they are longer than most baking trays so you can put them in your oven at an angle – giving you longer baguettes. These Easy Crusty Baguettes are made using these trays.

Gorgeous imprint on the underside of the baguette from the tray.
Gorgeous imprint on the underside of the baguette from the tray.

 

Recipe : makes 3 x 16″ (40cm) Easy Crusty Baguettes

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Sugar or honey

300ml/10floz Lukewarm Water

25g/1oz Unsalted Butter

1tsp Salt

Method :

I use a bread maker to mix, prove and knock back the dough, instructions will also be given for a stand mixer using a dough hook.

Place the water into the bowl. Add the yeast and sugar. Swirl with clean fingers to mix.

Add the flour so that it covers the water/yeast mixture. On top of the flour add the salt and butter.

If using a bread maker set the program to mix and prove.

If using a stand mixer slowly start to mix the ingredients. Once combined increase the speed to medium and mix for 10 minutes. Once mixing is complete form the dough into a ball, place back into the stand mixer bowl, cover with a clean tea towel and leave in a draft free place until doubled in size.

When the bread mixer has finished proving, or the dough in the stand mixer is doubled in size it is time to knock back the dough.

Using the bread maker mix and prover cycle, start again and allow to knead for the mix part of the cycle then stop the machine and remove the dough.

Using a stand mixer with a dough hook attachment as before, remove the towel and start the mixer on low increasing to medium to knock back and knead the proved dough. If the dough doesn’t all pull together, stop the mixer. Using clean hands pull the dough into a ball shape. Knead the dough on a medium speed for a further 10 minutes. Stop the mixer and remove the dough from the bowl/dough hook.

Place the dough on a floured surface.
Place the dough on a floured surface.
Divide the dough into 3 equal pieces - unlike mine!!!
Divide the dough into 3 equal pieces – unlike mine!!!
Roll each piece of dough out to just under the length of your baguette tray.
Roll each piece of dough out to just under the length of your baguette tray.
Place the baguette roll in the tray and using a very sharp knife slash lightly through the dough as in the photo.
Place the baguette roll in the tray and using a very sharp knife slash lightly through the dough as in the photo.

 

I could have recombined my dough to create three equal sized baguettes. What I did instead was to place the smaller baguette in a separate tray, knowing it would cook a little quicker than the other two! Very lazy I know!!

Place the trays in a draught free place and cover with a clean tea towel. Leave to prove until doubled in size.

Preheat the oven to it’s hottest setting and place a tray of hot water in the bottom of the oven. The steam produced will help give your Easy Crusty Baguettes the super crusty, crunchy exterior that is required in a baguette!

Removing the towel place the baguette trays into the oven diagonally. Bake for 20-25 minutes until the baguettes are golden, with a hard crust. They should sound hollow when rapped on the base with your knuckle.

Easy Baguettes - golden, crunchy, crust.
Easy Crusty Baguettes – golden, crunchy, crust.

 

Remove from the oven and place the baguettes on a cooling rack.

We ate one baguette the day they were made. The other two were stored in our bread tin. 2 days later I sprinkled them with a little water and placed in a preheated, hot oven for 5-8 minutes. Below is the baguette I refreshed in the oven. It tasted as good as the day it was made. Absolutely delicious with a really crunchy crust.

Easy Baguettes - perfect with cheese and chutney.
Easy Crusty Baguettes – perfect with cheese and chutney.

If you have enjoyed this recipe for Easy Crusty Baguettes then you may also like these:

Garlic Rosemary Focaccia Bread

FF Easy Crusty Baguettes
Garlic Rosemary Focaccia Bread

Oat Bran White Bread

FF Easy Crusty Baguettes
Oat Bran White Bread

Cheddar Cheese Thyme Soft Breadsticks 

FF Easy Crusty Baguettes
Cheddar Cheese Thyme Soft Breadsticks

Of course there are times when we all buy baguettes – because, LIFE! If I lived near an artisan bakery I may never have made these. Really I am so glad I tried. For minimal effort, delicious bread is on hand. Easy Crusty Baguettes so worth the few minutes prep time.

Have you ever made baguettes?

I love reading your comments and appreciate you taking the time to write them.

You may also like Crusty White Bread                                                                 Wholemeal Cob Loaf

Sammie x

This is not a sponsored post, item links provided for information purposes only.

 

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Cheer Up Chocolate Chip Cookies

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Hi, I’m here to help put a smile on faces today. Since my Cheer Up Chocolate Chip Cookies are perfect for anyone who is feeling a little unwell, down or just needs a hug.

Cheer Up Chocolate Chip Cookies - perfect with a glass of milk.
Cheer Up Chocolate Chip Cookies – perfect with a glass of milk.

 

Our family had a barbecue over the weekend. While all of the cousins got together with Aunts, Uncles and Grandparents, sadly I was unable to go, due to still having daily seizures. Although the children went and as always, had the best of times. Everyone had to make their own kebabs, from ingredients laid out before them and then remember which kebab was theirs once on the grill! Afterwards our children came home happy, tired and full.

The next day revealed that our eldest had been bitten 30 times by Mosquitos and our other two had a fair few bites between them as well. All in all they were feeling pretty sorry for themselves. Because they were all tired and itchy and apart from administering antihistamines/cream etc. I decided to bake them these Cheer Up Chocolate Chip Cookies!

Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

Mmm these Cookies certainly did cheer the children up and although chocolate isn’t my go-to flavour, I have to say they are delicious. Hubby snaffled one after work and also agreed they were yummy, while reaching for a second one!!

Easy to make, quick to bake, if you need cheer up food fast, these cookies are the way to go.

Recipe : Cheer Up Chocolate Chip Cookies makes approx. 24

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon 

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

350g/10oz Plain White Flour

100g/4oz each –

Plain Chocolate Chips

Milk Chocolate Chips

White Chocolate Chips

Optional – extra chocolate chips for topping the cookies.

Method : Preheat oven to 180C/160C fan oven. gas mark 4, 350F

Making And Shaping The Cookie Dough

  • First of all line two baking sheets with parchment paper.
  • Place the butter, sugar and salt into a bowl. Whisk until creamed together.
Add the egg yolk and vanilla extract. Beat until light and fluffy.
Add the egg yolk and vanilla extract. Beat until light and fluffy.
Next add the flour...
Next add the flour…
On top of the flour add the three different chocolate chips.
On top of the flour add the three different chocolate chips.
Mix until all the ingredients are just combined.
Mix until all the ingredients are just combined.
I used a 2" ice cream scoop to measure out identical scoops of cookie dough.
I used a 2″ ice cream scoop to measure out identical scoops of cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Lightly press on each mound of dough to flatten it.
Lightly press on each mound of dough to flatten it.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.

Baking The Cookies

  • Place the baking trays into the preheated oven and bake for 10-15 minutes.
  • As soon as they are lightly golden remove from the oven.
  • While they will still feel soft if overcooked they will be hard.
Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.
Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.

 

  • Transfer to a cooling rack to finish cooling.
  • As soon as they were just cooled the children tucked into the cookies.
Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

Since I only baked half of the cookie dough the rest was wrapped up in cling film to form a dough log. This can sit happily in the fridge for up to a week, or double wrap and pop in the freezer. Allow to defrost and then slice and bake your cookies as above. Finally, with the refrigerated dough log I find it’s best to leave it out of the fridge for 15 minutes before slicing.

Cheer Up Chocolate Chip Cookie dough log.
Cheer Up Chocolate Chip Cookie dough log.

If you have enjoyed this recipe for Cheer Up Chocolate Chip Cookies you may also like these:

Extreme Chocolate Cookies

FF Cheer Up Chocolate Chip Cookies
Extreme Chocolate Cookies

Caramac Caramel Cookies 

FF Cheer Up Chocolate Chip Cookies
Caramac Caramel Cookies

Chocolate Dipped Shortbread Heart Cookies 

FF Cheer Up Chocolate Chip Cookies
Chocolate Dipped Shortbread Heart Cookies

While watching the children munch on their cookie big smiles appeared. Although the itching didn’t disappear their focus was on eating. A distraction that did indeed cheer them up.

Do you have a way of cheering people up?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate chip cookies on a cooling rack.

 

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Malted Marbled Chocolate Cake

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Hi, thank you for stopping by. While I assume that you like cake, because you’re here on this page, do you also like Maltesers? Delicious chocolate covered balls of malted loveliness that are almost impossible to stop munching on, once the packet/box is opened. So, I’ve come up with a cake  that incorporates all of those lovely flavours. Introducing my Malted Marbled Chocolate Cake.

A cake that tastes of Maltesers

While I started from scratch with this cake recipe I am thrilled with how well the cake has turned out. Aside from adjusting the cooking temperature and time I am pleased to say it was a success!

Since Wilko gave me some products to review (post coming soon) I decided to make this Malted Marbled Chcolate Cake in the square cake tin I had been sent. And, as I already have a  Maltesers Popping Candy Cupcakes  on my site, I knew that switching up the recipe and including the yummy malt flavour would create a winning flavour.

In addition, topping the cake with swirls of milk and white chocolate would not only taste great, but also reflect the marbling pattern within the cake. Also, don’t expect this cake to last very long, if my experience is repeated. Because this large cake only lasted two days, although it was also  shared with Grandparents and friends. Because cake is meant for sharing, don’t you think?

Close up of melted white and milk chocolate cake topping swirled together.
How good does this swirled chocolate topping look?

Recipe :  Malted Marbled Chocolate Cake yields at least 18 slices

For the cake:

350g/12oz Unsalted Butter – plus extra for greasing your cake tin

300g/11oz Caster Sugar

1/4 tsp Salt

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Eggs – Free Range

350g/12oz Plain White Flour

3tsp Baking Powder

100mls/4floz Whole Milk

5tbsp Powdered Malted Milk Drink – Horlicks/Ovaltine

6tbsp Cocoa Powder – I use Callebaut

For the topping:

200g/7oz Milk Chocolate

100g/4oz White Chocolate

Method : Preheat oven to 180C/160C fan, 350F, gas mark 4

I use a 24cm x 24cm square cake tin (approx 9″ tin).

If using a round cake tin you will need an 20cm/8in with a depth of 10cm/4in. Grease the cake tin (I use butter) and line the base with parchment paper.

Use either a stand mixer – with the beater attachment or alternatively a bowl with a hand held electric whisk.

Making The Two Batters For This Cake

Place the butter and sugar in the bowl.

  • First of all, place the butter, sugar and salt into a bowl.

Whip until light and fluffy.

  • Beat until pale and creamy.
  • Next sieve the flour and baking powder into a separate bowl – dry mix.
  • Crack the eggs into a jug – I actually crack them individually into a small bowl, then transfer them to a jug. Then add the vanilla extract to the eggs. Beat lightly with a fork – wet mix.
  • Add one third of the dry mixture to the bowl, mix in lightly.
  • Now add half of the wet mix and continue mixing until just incorporated.
  • Repeat again, finishing with the final third of dry mixture. Mix until just combined.
  • Add the malted milk powder and milk, mix until combined.

Scrape down the sides of the bowl using a rubber spatula.

  • Scrape down the sides of the bowl with a spatula.
  • As soon as the mixture has been scraped down into the bowl give everything a final mix.
  • Spoon half of the cake batter into a separate bowl.

Remove half of the cake batter to a separate bowl.

 

  • Add cocoa powder to one half of the cake batter.

Add the cocoa to the mixer bowl.

  • Mix in the cocoa powder.
  • Using a spatula scrape the sides of the bowl ensuring the cocoa is fully combined.

Once the cocoa is completely incorporated, scrape down the sides of the bowl and mix.

Creating The Marbling Effect With The Chocolate And Vanilla Cake Batters

  • To build the Malted Marble Chocolate Cake add the two separate mixes as shown in the photographs below.
  • Add three scoops of chocolate cake batter to the tin.

Add the cocoa batter in three separate dollops to the cake pan.

 

  • Add the vanilla cake batter on and around the chocolate mix.
Add the vanilla batter on and around the cocoa batter.
  • Finally add the remaining chocolate and vanilla batter in rough layers

Add the rest of the cocoa/vanilla batter in rough layers.

 

  • Use the handle of a wooden spoon to swirl the two batters together.
Malted Marbled Chocolate Cake - using the handle of a wooden spoon swirl the two batters together, without mixing them into each other.
Malted Marbled Chocolate Cake
  • Resulting in a swirled, marbled cake effect.
Perfectly swirled - Malted Marbled Chocolate Cake!
Perfectly swirled – Malted Marbled Chocolate Cake!

Baking The Malted Marbled Chocolate Cake

  • Place your cake tin into the centre of a preheated oven.
  • Bake for 1hr – 1hr 15 mins, until an inserted skewer comes out clean. Allow two thirds of the cooking time to elapse before checking your cake.
  • As soon as the cake is baked remove from the oven.
Malted Marbled Chocolate Cake - fresh from the oven.
Malted Marbled Chocolate Cake
  • Allow the cake to cool in its tin for 15 minutes.
  • Then run a palette knife around the outside edge of the cake to loosen it.
  • Turn out the cake and allow to completely cool on a rack.
  • As soon as the cake is cool it is time to create the gorgeous, swirly, chocolate topping.

Adding The Chocolate Swirled Topping

  • Break up or chop each chocolate and place in separate bowls. I melt the chocolate using the microwave on medium setting in 30 second bursts. Remove the bowl from the microwave when there are still a few lumps in the melted chocolate and stir continuously until the chocolate is smooth. Be extra careful with white chocolate – it is very easy to overheat in the microwave.
  • Set the bowls of chocolate aside to cool.
Malted Marbled Chocolate Cake - cooled with cooling, melted chocolate, ready for decorating.
Malted Marbled Chocolate Cake
  • Cool the chocolate until it has thickened but is still pourable.
  • First of all pour the melted milk chocolate over the top of the cake.

Malted Marbled Chocolate Cake - pour over the melted milk chocolate.

  • Spread the chocolate so that it covers the top of the cake.

Malted Marbled Chocolate Cake - use a spoon to smooth the melted chocolate over the top of the cake.

 

  • Drizzle over the melted white chocolate.
Malted Marbled Chocolate Cake - drizzle the white chocolate on top.
Malted Marbled Chocolate Cake
  • Using a skewer or cocktail stick swirl the two chocolates together, creating a marbled effect,

Malted Marbled Chocolate Cake - use a skewer to swirl the two chocolates together.

  • Set the cake to one side, somewhere cool, alternatively refrigerate, to allow the chocolate to set.

The swirled chocolate topping perfects finishes this Malted Marbled Chocolate Cake.

 

And now you have a delicious Malted Marbled Chocolate Cake to share! Because of its size, this cake is ideal for a celebration, family gathering, a houseful of friends as it feeds a lot of people. Most importantly this bake is perfect for feasting, sharing and having fun.

A cut slice of the cake showing off the hidden marbling.

Serve by slicing the cake in half and then cutting as shown in the photo above.

Store any leftover cake in an airtight container. Refrigerate during warmer weather.

Whole square cake on a clear glass cake stand.
Malted Marbled Chocolate Cake

If you have enjoyed this recipe for Malted Marbled Chocolate Cake you may also like these:

Marbled Chocolate Bundt Cake

Marbled Chocolate Bundt Cake
Marbled Chocolate Bundt Cake

Maltesers Malted Chocolate Loaf Cake

Maltesers Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake.

Chocolate Marble Celebration Cake

Chocolate celebration cake covered with chocolate fudge ganache, topped with Maltesers and surrounded with chocolate marble pencils.
Chocolate Marble Celebration Cake

Since this cake tastes of Maltesers you could add them as a decoration. Either around the base of the cake, keeping some melted milk chocolate back and using as glue, or on top. And this is the advantage of baking a cake at home. Since you decide how it should be decorated. Resulting in a cake that is unique and tastes a million times better than it’s mass produced alternative.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

Wilko sent me some items to review. And most importantly all of opinions are my own. I was not paid to write this post. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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