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Ultimate Light and Crunchy Favorite Cake That Is The Stuff Of Dreams! – Maltesers Chocolate Cake Recipe

My new favorite chocolate cake is without a doubt this one. It’s squishy, sweet, and utterly enticing.

This Maltesers Cake is pure Malteser bliss! It has two layers of chocolate malt sponge, then a Maltesers Spread filling and a malt buttercream that tastes just like the interior of a Malteser!! Of course, there are lots of Maltesers on top, and if you like Maltesers, I’m sure you’ll enjoy this cake!

This Malteser Cake is the stuff of dreams. Light, fluffy, and with a delectable malty flavor that has caused me to eat my weight in Malted Milk biscuits over the years. It’s a great one. Not to mention a thick layer of chocolate malt balls on top. They not only offer flavor and crunch, but they also look wonderful! It also means you can decorate a double-layer cake in under ten minutes, which is a win-win game!

This scrumptious Malteser Cake recipe is chock-full of the traditional treat’s chocolate malt flavors. It’s really simple to create, and it’s ideal for birthdays, parties, or… dessert!

I hope you and your family appreciate this recipe as much as we do. I’d be curious to hear how you got on with it and what you thought of it. Please rate the recipe and, if you did try, share your result by commenting below.

Prep Time: 15 minutes

Cook Time: 45 minutes

Decorating Time: 20 minutes

Total Time: 1 hour

Servings: 15 Slices


For The Cake:

4 Medium Eggs

25 g Cocoa Powder

75 ml Buttermilk

1/4 tsp Bicarbonate of Soda

75 g Malt Powder

200 g Golden Caster Sugar

200 g Light Brown Sugar

175 g Plain Flour

225 g Unsalted Butter

2 tsp Coffee Granules

1 tsp Baking Powder

225 g Dark Chocolate

For The Buttercream:

50 g Malt Powder

250 g Unsalted Butter (room temp)

2-4 tbsp Boiling Water

500 g Icing Sugar

For Decorations:

200 g Maltesers


12 Mini Malteser Bunnies

200 g Malteser Spread


For the Cake:

Prepare two 8′′/20cm cake tins, grease and line with parchment paper and leave aside. Preheat the oven to 160°C/140°C fan.

Microwave the Dark Chocolate and Butter in a heatproof basin until melted, about two minutes. In a mixing bowl, combine the coffee granules and Horlicks powder with 125ml boiling water and swirl to combine. Add the coffee/malt mixture to the chocolate/butter mixture and stir well until smooth.

In a separate large mixing bowl, whisk together the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar until everything is thoroughly combined.

Mix the Eggs with the Buttermilk, whisk well until combined. Add the previous Chocolate Mix and this Egg Mix to the dry ingreďïệnts and beat to combine, being careful not to overmix. The final mixture should be thick yet runny when done, with no flour lumps!

Pour the batter into the two cake tins and bake for 45-50 minutes, or until a skewer inserted comes out clean, and the cake should be quiet (it will make a bubbly/crackling noise if not fully baked). Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

For the Buttercream:

Beat the butter with an electric mixer fitted with the paddle attachment until it’s very smooth and supple (1-3 minutes). In two parts, add the Icing Sugar and beat well each addition.

Add the Malt Powder in with the second batch of Icing Sugar. Add a few tablespoons of boiling water to loosen it up, then beat for a few minutes. You want it to be extremely smooth and creamy.

After the cakes have cooled, place the bottom cake on the serving plate, spread the Malteser on top of it. Pipe dollop of buttercream, then add the second sponge one. Finish with the rest of the buttercream and some Easter Malteser Bunnies, Maltesers, and sprinkles!

Recipe Notes:

Make sure your tins are well-buttered. For this cake, I also use baking paper to line the sides of the tins because the cakes are fairly delicate.

Notice that, when a skewer inserted into the center of the cake comes out clean and/or the cake is ‘pulling’ away from the sides of the tin, the cakes are done.

Put the icing in the fridge for an hour or add a bit more icing sugar if it’s too soft. If the mixture is too thick, add a little more hot water.

The cake can be kept in an airtight container for up to 4 days.


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