[schema type=”recipe” name=”Chocolate Malteser Cake Recipe” author=”Rachel Howard” pubdate=”2013-03-17″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/03/chocolate-malteser-cake-700.jpg” description=”This is a moist 3 layer chocolate cake with chocolate fudge sauce, cream cheese malt frosting and crushed maltesers to decorate. And yes…it definitely tastes as good as it sounds.” prepmins=”15″ cookmins=”35″ yield=”12″ ]
I finally bought the new Hummingbird Bakery book – Home Sweet Home and I am upset it took me so long! This book is amazing! I want to bake it all. There is so much choice and it all looks and sounds so good. And I am yet to have a Hummingbird Bakery recipe fail on me.
As it’s coming up to Easter I decided to make a chocolate malteser cake with mini maltester bunnies to decorate. This is a moist 3 layer chocolate cake with chocolate fudge sauce, cream cheese malt frosting and crushed maltesers to decorate. And yes…it definitely tastes as good as it sounds.
I’m not a massive fan of some cream cheese frosting. I find it really off putting when you can taste cheese. But this frosting is amazing – you would have no idea it is cheese based!
(Make sure you make the sauce first as you need it to make the cake!)
[callout title=Ingredients for the Chocolate Fudge Sauce:]
- 30g dark chocolate – roughly chopped
- 20g cocoa powder – sifted
- 1/4 tsp salt
- 100g golden syrup
- 25g caster sugar
- 60ml double cream
- Mix the chopped dark chocolate, cocoa powder and salt in a bowl
- In a pan, bring the golden syrup, caster sugar and double cream to the boil
- Pour the hot liquid over the chocolate and cocoa powder
- Let this sit for a minute and then whisk by hand until the mixture is glossy and smooth
- Set aside while making the sponge
[callout title=Ingredients for the Chocolate Sponge:]
- 120g unsalted butter – softened
- 300g caster sugar
- 3 large eggs
- 115ml buttermilk
- 40ml sunflower oil
- 1 tsp vanilla extract
- 160g plain flour – sifted
- 70g cocoa powder – sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- Preheat the oven to 170°C and line 3 20cm sandwich tins with baking paper
- In a freestanding electric mixer with the paddle attachment cream the butter and sugar together until light and fluffy
- Add the eggs one at a time
- In a jug, mix together the buttermilk, oil and vanilla extract by hand
- With the mixer on a medium speed pour in the buttermilk mixture in a slow steady stream
- The mixture might split at this point, but don’t worry as it will come back togeher
- Add 3 tablespoons of the fudge sauce prepared earlier and mix well
- Sift the dry ingredients together in a medium bowl then add to the batter
- With the mixer on a medium speed, mix well until all the ingredients are incorporated and the mixture is smooth
- Divide the batter evenly between the 3 prepared tins
- Bake for approximately 30-35mins
Allow to cool slightly in the tins and then pour the fudge sauce over the top of each cake while they are still warm. Allow the cakes to cool completely before removing from the tins.
(If the sauce has become too stiff, re-melt it gently over a pan of simmering water)
[callout title=Ingredients for the Frosting:]
- 900g icing sugar – sifted
- 150g unsalted butter – softened
- 300g full fat cream cheese – I used philadelphia
- 240ml double cream
- 120g malt powder (such as horlicks) – I used a malteser drink powder
- Using the freestanding electric mixer with paddle attachment make the frosting by gradually mixing the icing sugar and butter together on a slow speed
- Add a little of the cream cheese to loosen the mixture and beat until smooth
- Gradually mix in the remaining cream cheese
- Once incorporated turn up the speed to high and beat until the frosting is light and fluffy
- In a separate bowl whisk together the double cream and malt powder until thick and it forms soft peaks (this can be done by hand as it thickens really quickly)
- Fold the malt cream into the cream cheese frosting by hand
Once the sponge layers feel cool to touch you can assemble the cake. Place the first layer on a plate or cake card and top with frosting. Smooth the frosting out using a palette knife. Sprinkle a light layer of crushed maltesers over the frosting. Then add the second sponge layer and repeat with frosting and crushed maltesers followed by the third layer of cake. Next frost the sides of the cake covering it completely so that no sponge is showing.
Decorate the cake with a generous sprinkling of crushed maltesers and whole maltesers/mini malteaster bunnies.
This cake is delicious but incredibly rich. You really do only need a slim slice so it will go a long way!