Mary Berry Malted Chocolate Cake

I still remember the first time I made this Malted Chocolate Cake—I’d just moved flats, and the only cake tin I could find was a wonky old one with a loose bottom (you can guess how that ended). Maltesers rolled everywhere, my icing split, and I forgot to line the tin. But even then—mess and all—it tasted brilliant. Something about that malted chocolate flavour hits you right in the childhood.

Since then, I’ve made it at least a dozen times. I’ve played around with the icing, tested different cocoa powders (some too bitter), and even tried it as cupcakes (spoiler: they work). If you’re craving something that’s halfway between a classic chocolate cake and a Malteser bar in sponge form—this one’s for you. Let me show you how I finally got it right.

What Makes This Recipe Special

This cake’s secret weapon? The malted chocolate drink powder. It gives the sponge that unmistakable Horlicks-y, almost caramelised depth that plain cocoa can’t touch. Most chocolate cakes go all-in on bitterness or sweetness—this one strikes a cosy middle ground.

Also: don’t skip the melted dark chocolate in the icing. It gives structure, a deeper hit of cocoa, and that glossy café-style finish. I once tried it without—just butter, sugar, and malt powder—and it tasted flat and too sweet. Won’t make that mistake again.

INGREDIENTS + WHY THEY MATTER

• Malted Chocolate Drink Powder – Adds that toasty, nostalgic flavour. I used Horlicks (not Ovaltine—it tasted weirdly salty).
• Cocoa Powder – Deepens the chocolate flavour. I tested Dutch-processed vs natural—either works, but Dutch gave a smoother finish.
• Softened Butter – For a light, creamy texture. Cold butter made the batter clump up horribly.
• Self-Raising Flour – Keeps it fluffy. I once used plain by accident—had to eat chocolate pancakes for a week.
• Baking Powder – Even with self-raising flour, this extra lift helps it rise evenly.
• Eggs – Bind and enrich. Room temp eggs are a must; cold ones made the batter split.
• Dark Chocolate (50%+) – Adds grown-up flavour to the icing and helps it set.
• Maltesers – Totally optional. But why wouldn’t you?

Making It Yours (Without Ruining It)

• No Malt Powder? I tried swapping with Ovaltine—it worked okay, but you lose that classic Horlicks sweetness.
• Dairy-Free? I tested with Flora Plant Butter and oat milk. Sponge was spot-on, but the icing needed a dash of cocoa to thicken.
• Gluten-Free? I tried with Doves Farm GF flour + ½ tsp xanthan gum. It held up well, but I had to bake for 5 minutes longer.
• No Maltesers? Crushed honeycomb or chocolate-covered cereal balls work too. One time I used chopped Crunchie bars—not mad about it.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Icing split	Butter too cold or overbeaten	Use room temp butter, mix slowly
Sponge too dense	Skimped on baking powder	Stick to the full teaspoon—don’t eyeball it
Cake stuck to tin	Forgot to line the base	Always use baking paper in the bottom

HOW TO MAKE MARY BERRY’S MALTED CHOCOLATE CAKE

1. Preheat & Prep
   Set your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm sandwich tins. Trust me, lining them makes life easier later.
2. Make the Paste
   In a small bowl, mix 30g malted drink powder and 30g cocoa with 2 tbsp hot water to form a paste. It should look like chocolate spread.
3. Mix the Batter
   Add paste to a bowl with 225g butter, 225g caster sugar, 225g self-raising flour, 1 tsp baking powder, and 4 eggs. Beat until smooth and mousse-like.
4. Bake
   Divide evenly between tins. Bake for 20–25 mins—mine took 23. Check with a skewer. If it comes out clean (no sticky batter), you’re good.
5. Cool
   Let cakes rest in the tins 5 mins, then carefully turn out onto a wire rack. Cool completely before icing.
6. Make the Icing
   Stir 3 tbsp malted powder with 1½ tbsp hot milk. Beat with 125g softened butter, 250g icing sugar, and 50g melted dark chocolate. Add 1 tbsp boiling water at the end to smooth it all out.
7. Assemble & Swirl
   Spread half the icing on the bottom layer, stack the second on top, then swoosh on the rest with a palette knife. Top with Maltesers. Dust with icing sugar if you’re feeling fancy.

TIPS FROM MY KITCHEN

• I chill the icing for 10 minutes if it’s too runny—it firms up fast.
• My old fan oven runs hot, so I bake this on the lower middle shelf and check it early.
• If my Maltesers roll off, I dot a bit of icing underneath to glue them in place.
• A serrated knife is best for slicing this without squishing the layers.

STORAGE + SERVING

• Fridge: Keeps for 5 days, well-covered. I store mine in a cake dome.
• Freezer: Freeze un-iced sponges wrapped in clingfilm + foil for up to 3 months.
• Best With: A scoop of vanilla ice cream or a proper cup of builder’s tea. Also pairs beautifully with fresh raspberries if you’re feeling posh.

FAQs – Real Query Answers

Q: Can I make this in one deep tin instead of two?
A: You can—but it needs longer (about 40–45 mins) and might dome more in the middle. I prefer two tins for even layers.

Q: Can I use Ovaltine instead of Horlicks?
A: Technically yes—but I found Ovaltine gave it a saltier edge and less classic “malted” taste.

Q: Why did my icing go grainy?
A: Usually the butter’s too cold or you didn’t sift the icing sugar. Warm up your butter and beat longer.

Q: Can I make the icing ahead?
A: Yep. I’ve made it a day before—just let it come to room temp and give it a good stir before using.

Q: Is this too rich for kids?
A: Not at all—mine love it. It’s chocolatey but not bitter, and the Maltesers make it fun.

Try More Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry ​Chocolate Chip Brownies
• Mary Berry Pound Cake
• Mary Berry Boozy Fruit Cake Recipe