Easter was only a couple of weeks ago. Time flies. Fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers Spread. The resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.
My Double Chocolate Chip Loaf Cake recipe is very reliable, so that is where this recipe started. However, a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour with the chocolate. Using Maltesers spread, in a thick layer, to top the cake is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a tasty cake.
Tiny white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.
Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10
175g/6oz Unsalted Butter softened
175g/6oz Light Brown Sugar
1/4tsp Salt – I use Maldon
3 Large Free Range Eggs
1tsp Vanilla Extract – I use Nielsen-Massey
100g/4oz Full Fat Yoghurt
50g/2oz Cocoa Powder
2tbsp Malted Drink Powder – I use Horlicks
125g/5oz Plain White Flour
2tsp Baking Powder
I jar Malteaser Chocolate Spread
1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!
Small pearl or silver edible balls
Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.
Method: Preheat the oven to 160C/140C fan, gas mark 3
For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.
- First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
- Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
- Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
- Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
- Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
- Place the tin into the centre of the oven and bake for 45-55 minutes.
- The cake is baked when it is firm to touch and an inserted skewer comes out clean.
- Once fully baked remove the cake from the oven and allow to cool fully in the tin.
- When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.
- When ready to decorate, place the loaf cake on a plate or stand.
- Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
- If using bunnies, these can be attached to the side of the cake using some of the spread.
- Cover the top of the cake with Maltesers. Add as many as you can fit on.
- Finally sprinkle over the tiny pearl/silver balls.
Finally, the finished cake!
To serve slice and serve with a smile.
This cake will keep for up to 5 days in an airtight container, on a planet where nobody lives 😉.
It lasted 2 days here at home!!!
If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake then you may also like these:
Since Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.
I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.