Hi, thank you for stopping by. I have a question for you, do you like Maltesers? You know, those lovely chocolate covered balls of malted loveliness that are almost impossible to stop munching on, once the packet/box is opened. Well, I’ve come up with a cake – yep, a cake that incorporates all of those lovely flavours. Welcome the Malted Marbled Chocolate Cake.
A cake that tastes of Maltesers
I was really pleased with this cake as I made the recipe up completely from scratch! Apart from adjusting the cooking temperature/time I am pleased to say it was a success!
Having been given some Wilko products to review (post coming soon) I decided to make this Malted Marbled Chcolate Cake in the square cake tin I had been sent. I already have a Nutella Hazelnut Covered Chocolate Marble Cake on my site, so by switching up the recipe and including the yummy malt flavour I hoped I was onto a winner.
Topping the cake with swirls of milk and white chocolate couldn’t hurt, could it? Well obviously not in our house. Since this large cake only lasted two days, although it was shared with Grandparents and friends. Cake is meant for sharing, don’t you think?
Recipe : Malted Marbled Chocolate Cake yields at least 18 slices
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 – pref. Free Range
350g/12oz Plain White Flour
3tsp Baking Powder
100mls/4floz Whole Milk
5tbsp Powdered Malted Milk Drink – Horlicks/Ovaltine
6tbsp Cocoa Powder
For the topping:
200g/7oz Milk Chocolate
100g/4oz White Chocolate
Method : Preheat oven to 180C/160C fan, 350F, gas mark 4
I used a 24cm x 24cm square cake tin (approx 9″ tin).
If using a round cake tin you will need an 11″ or 25cm tin.
Grease your cake tin (I use butter) and line the base with parchment paper.
Use either a stand mixer – with the beater attachment or an electric whisk.
Making the cake
- Place the butter, sugar and salt into a bowl.
- 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 with a spatula.
- Once the mixture has been scraped down into the bowl give everything a final mix.
- Spoon half of the cake batter into a separate bowl.
- Add cocoa powder to one half of the cake batter.
- Mix in the cocoa powder.
- Using a spatula scrape the sides of the bowl ensuring the cocoa is fully combined.
Assembling the cake
- To build the Malted Marble Chocolate Cake add the two separate mixes as shown.
- Add three scoops of chocolate cake batter to the tin.
- Add the vanilla cake batter on and around the chocolate mix.
- Finally add the remaining chocolate and vanilla batter in rough layers
- Use the handle of a wooden spoon to swirl the two batters together.
- Resulting in a swirled, marbled cake effect.
Baking the Cake
- Place your cake tin into the 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.
- 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.
Decorating the cake
- 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.
- 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.
- Spread the chocolate so that it covers the top of the cake.
- Drizzle over the melted white chocolate.
- Using a skewer or cocktail stick swirl the two chocolates together, creating a marbled effect,
- Set the cake to one side, somewhere cool, alternatively refrigerate, to allow the chocolate to set.
You now have a beautiful Malted Marbled Chocolate Cake to share! This cake is perfect for a celebration, family gathering, a houseful of friends as it feeds a lot of people. Perfect for feasting, sharing and having fun.
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.
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Since this cake tastes of Maltesers you could add them as a decoration. Alternatively you could add Maltesers around the base of the cake, keeping some melted milk chocolate back and using as glue. This is the beauty of baking a cake at home. Because you decide how it should be decorated. Resulting in a cake that is made with love.