Mary Berry’s Malted Chocolate Cake is made with malted chocolate drink powder, cocoa powder, butter, caster sugar, self-raising flour, baking powder, and eggs. This delicious Malted Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
This Malted Chocolate Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Malted Chocolate Cake Ingredients
For the Cake:
- 30g (1oz) malted chocolate drink powder
- 30g (1oz) cocoa powder
- 225g (8oz) butter, softened (plus extra for greasing)
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 4 eggs
For the Icing:
- 3 tbsp malted chocolate drink powder
- 1½ tbsp hot milk
- 125g (4½oz) butter, softened
- 250g (9oz) icing sugar (plus extra for dusting)
- 50g (2oz) dark chocolate (at least 50% cocoa solids), melted
- 1 tbsp boiling water
- About 20 Maltesers (for decoration)
How To Make Mary Berry Malted Chocolate Cake
- Prepare the Tins: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease two 20cm (8in) round sandwich tins with butter and line the bases with baking paper.
- Make the Cake Batter: Mix the malted chocolate drink powder and cocoa powder with 2 tablespoons of water to form a paste. Add the butter, caster sugar, self-raising flour, baking powder, and eggs. Beat until smooth and well combined.
- Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare the Icing: Mix the malted chocolate drink powder with hot milk until smooth. Add the softened butter, icing sugar, and melted dark chocolate. Mix until smooth. Stir in the boiling water to give the icing a glossy finish.
- Assemble and Decorate: Place one cake layer on a serving plate and spread half of the icing over it. Top with the second cake layer and spread (or pipe) the remaining icing on top. Use a rounded palette knife to create a swirled effect. Decorate with Maltesers and dust with icing sugar before serving.
Recipe Tips
- Ensure Accurate Measurements: Use a kitchen scale to measure ingredients precisely. Accurate measurements are crucial for the cake’s texture and flavor.
- Grease and Line Tins Properly: Grease the cake tins and line the bases with baking paper to prevent sticking and ensure easy removal of the cakes.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps them combine better and creates a smoother batter.
- Cool Cakes Thoroughly: Let the cakes cool completely on a wire rack before icing. If they are warm, the icing can melt and not set properly.
- Check for Even Baking: Rotate the cake tins halfway through baking to ensure even cooking, especially if your oven has hot spots.
What To Serve With Malted Chocolate Cake?
This indulgent Malted Chocolate Cake pairs well with vanilla ice cream, fresh berries, whipped cream, or a drizzle of chocolate sauce. It can also be served alongside a hot cup of coffee, a glass of milk, or a scoop of sorbet for a delicious dessert experience.
How To Store Leftovers Malted Chocolate Cake?
- Refrigerate: Cool the leftover Malted Chocolate Cake to room temperature. Cover it with plastic wrap or put it in an airtight container. Store in the fridge for up to 5 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Mary Berry Malted Chocolate Cake Nutrition Facts
Serving Size: 1 slice (from 8 servings)
- Calories: 335
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 170mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Butterscotch Cake
- Mary Berry American Chocolate Cake
- Mary Berry Mini Apple And Almond Cakes
Mary Berry Malted Chocolate Cake
Description
Mary Berry’s Malted Chocolate Cake is made with malted chocolate drink powder, cocoa powder, butter, caster sugar, self-raising flour, baking powder, and eggs. This delicious Malted Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
Instructions
- Prepare the Tins: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease two 20cm (8in) round sandwich tins with butter and line the bases with baking paper.
- Make the Cake Batter: Mix the malted chocolate drink powder and cocoa powder with 2 tablespoons of water to form a paste. Add the butter, caster sugar, self-raising flour, baking powder, and eggs. Beat until smooth and well combined.
- Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 20–25 minutes, or until a skewer inserted into the center comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Prepare the Icing: Mix the malted chocolate drink powder with hot milk until smooth. Add the softened butter, icing sugar, and melted dark chocolate. Mix until smooth. Stir in the boiling water to give the icing a glossy finish.
- Assemble and Decorate: Place one cake layer on a serving plate and spread half of the icing over it. Top with the second cake layer and spread (or pipe) the remaining icing on top. Use a rounded palette knife to create a swirled effect. Decorate with Maltesers and dust with icing sugar before serving.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the ingredients blend more evenly, resulting in a smoother batter.
- Sift Cocoa Powder and Malted Drink Powder: Sift these powders to remove any lumps and ensure they mix well with the other dry ingredients for a smoother cake texture.
- Don’t Overmix the Batter: Mix until just combined to avoid a dense cake. Overmixing can incorporate too much air and make the cake tough.
- Check for Doneness Early: Start checking the cakes a few minutes before the suggested baking time. Insert a skewer into the center—if it comes out clean, the cakes are done.
- Cool Cakes Completely Before Icing: Let the cakes cool completely on a wire rack before adding the icing. This prevents the icing from melting and ensures a smooth finish.
Mary Berry Malted Chocolate Cake