This Nigella-inspired chocolate Malteser cake is a soft and rich chocolate cake with a delicious malted flavor. The buttercream icing is smooth and creamy, topped with crunchy Maltesers for the perfect finish. It’s easy to make and great for birthdays or special occasions!
Ingredients Needed:
For the cake:
- 150 grams of soft light brown sugar
- 100 grams caster sugar
- 3 large eggs
- 175 millilitres milk
- 15 grams butter
- 2 x 15ml tablespoons Horlicks
- 175 grams of plain flour
- 25 grams cocoa (sieved)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
For the icing:
- 250 grams of icing sugar
- 1 teaspoon cocoa
- 45 grams Horlicks
- 125 grams unsalted butter
- 2 x 37 grams packet (approx. 28-30 in number) Maltesers
How To Make Chocolate Malteser Cake?
- Preheat the oven: Set to 170°C. Grease and line two 20cm round cake tins with baking paper.
- Whisk eggs and sugar: In a bowl, whisk together brown sugar, caster sugar, and eggs until light and fluffy.
- Warm the milk and butter: Heat the milk, butter, and Horlicks in a saucepan until the butter melts. The mixture should be hot but not boiling.
- Mix the batter: Slowly pour the warm milk mixture into the whisked eggs and sugar, stirring constantly. Gently fold in the flour, cocoa, baking powder, and bicarbonate of soda until smooth.
- Bake the cakes: Divide the batter evenly between the two tins. Bake for 25 minutes until the cakes rise and spring back when touched. Let them cool in the tins for 5-10 minutes, then transfer to a wire rack.
- Make the buttercream: In a food processor or bowl, mix icing sugar, cocoa powder, and Horlicks. Add butter and blend until smooth. Slowly pour in 2 tbsp of boiling water while mixing until creamy.
- Assemble the cake: Spread half of the buttercream over one sponge. Place the second sponge on top and spread the remaining buttercream over the top. Swirl with a spatula for a decorative finish.
- Decorate with Maltesers: Arrange Maltesers around the edges or scatter them on top as you like.
Recipe Tips:
- Use room temperature ingredients: Eggs, butter, and milk should be at room temperature for a smooth batter. Cold ingredients can make the cake dense and uneven.
- Do not overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake tough and dry instead of soft and fluffy.
- Heat the milk mixture properly: The milk, butter, and Horlicks should be hot but not boiling. If it’s too cold, the sugar won’t dissolve well; if too hot, it can cook the eggs.
- Check cake doneness correctly: Press the cake lightly in the center—if it springs back, it’s done. A skewer inserted should come out with a few moist crumbs, not wet batter.
- Sift the dry ingredients: Sifting the flour, cocoa, and baking powder helps remove lumps and makes the cake light and airy. It also prevents clumps in the batter.
How To Store Leftovers?
- Refrigerate: Let the cake cool completely to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days to keep the icing fresh.
- Freeze: Wrap the cake layers separately in plastic wrap and foil. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 100mg
- Potassium: 180mg
- Total Carbohydrate: 52g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Chocolate Malteser Cake
Description
This Nigella-inspired chocolate Malteser cake is a soft and rich chocolate cake with a delicious malted flavor. The buttercream icing is smooth and creamy, topped with crunchy Maltesers for the perfect finish. It’s easy to make and great for birthdays or special occasions!
Ingredients
For the cake:
For the icing:
Instructions
- Preheat the oven: Set to 170°C. Grease and line two 20cm round cake tins with baking paper.
- Whisk eggs and sugar: In a bowl, whisk together brown sugar, caster sugar, and eggs until light and fluffy.
- Warm the milk and butter: Heat the milk, butter, and Horlicks in a saucepan until the butter melts. The mixture should be hot but not boiling.
- Mix the batter: Slowly pour the warm milk mixture into the whisked eggs and sugar, stirring constantly. Gently fold in the flour, cocoa, baking powder, and bicarbonate of soda until smooth.
- Bake the cakes: Divide the batter evenly between the two tins. Bake for 25 minutes until the cakes rise and spring back when touched. Let them cool in the tins for 5-10 minutes, then transfer to a wire rack.
- Make the buttercream: In a food processor or bowl, mix icing sugar, cocoa powder, and Horlicks. Add butter and blend until smooth. Slowly pour in 2 tbsp of boiling water while mixing until creamy.
- Assemble the cake: Spread half of the buttercream over one sponge. Place the second sponge on top and spread the remaining buttercream over the top. Swirl with a spatula for a decorative finish.
- Decorate with Maltesers: Arrange Maltesers around the edges or scatter them on top as you like.
Notes
- Use room temperature ingredients: Eggs, butter, and milk should be at room temperature for a smooth batter. Cold ingredients can make the cake dense and uneven.
- Do not overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake tough and dry instead of soft and fluffy.
- Heat the milk mixture properly: The milk, butter, and Horlicks should be hot but not boiling. If it’s too cold, the sugar won’t dissolve well; if too hot, it can cook the eggs.
- Check cake doneness correctly: Press the cake lightly in the center—if it springs back, it’s done. A skewer inserted should come out with a few moist crumbs, not wet batter.
- Sift the dry ingredients: Sifting the flour, cocoa, and baking powder helps remove lumps and makes the cake light and airy. It also prevents clumps in the batter.
Nigella Chocolate Malteser Cake