Malteser Cake

Maltesers are favourite at our house and you can be sure they won’t last too long once the packet is open.  It’s just like a feeding frenzy – you have to be quick.  This cake tastes of the wonderful chocolate malt flavour from the lovely buttercream.  It also looks fantastic with the beautiful dome of malteser balls.  It almost looks too good to cut up and eat – almost!

The chocolate cake is layered with malt flavoured buttercream. Dark chocolate ganache is spread over the cake before finishing and decorating with malteser balls.  Needless to say this is a malteser fanatics dream cake!!

Print Recipe

Malteser Cake

Prep Time

60 minutes

Cook Time

45 minutes

Servings

slices

Ingredients

Cake

• 1 cup Brown Sugar firmly packed
• 3/4 cup Milk
• 125 g Butter chopped
• 3/4 cup Self-Raising Flour sifted
• 1/2 cup Plain Flour sifted
• 1/2 cup cocoa powder
• 3 Eggs whisked

Malt Buttercream

• 185 g Butter softened
• 2 1/4 cups Icing Sugar sifted
• 3/4 cup Malt Powder
• 2 tbsp Milk more if needed
• 450 g Maltesers

Chocolate Ganache

• 150 g dark chocolate chopped
• 1/4 cup Thickened Cream
• 20 g Butter

Prep Time 60 minutes Cook Time 45 minutes Servings slices Ingredients Cake 1 cup Brown Sugar firmly packed 3/4 cup Milk 125 g Butter chopped 3/4 cup Self-Raising Flour sifted 1/2 cup Plain Flour sifted 1/2 cup cocoa powder 3 Eggs whisked Malt Buttercream 185 g Butter softened 2 1/4 cups Icing Sugar sifted 3/4 cup Malt Powder 2 tbsp Milk more if needed 450 g Maltesers Chocolate Ganache 150 g dark chocolate chopped 1/4 cup Thickened Cream 20 g Butter

Instructions

Cake

1. Pre-heat a fan forced oven to 160°C (320°F).
2. Grease and line with baking paper a 20cm (8 inch) round springform baking tin.
3. In a heat proof bowl, add brown sugar, milk & butter.
4. Place bowl over a small saucepan of boiling water. Stir contents until they have melted and a smooth mixture is produced.
5. Remove bowl from heat and add self raising flour, plain flour & cocoa powder. Whisk to fully combine.
6. Add eggs and continue whisking until fully combined.
7. Pour mixture into baking tray and bake in oven for about 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
8. Remove from oven and let cool for 10 minutes before turning out onto a wire rack to cool completely.

Chocolate Ganache

1. In a heatproof bowl, add chocolate, thickened cream and butter.
2. Place bowl over a small saucepan of boiling water. Stir contents until they have melted and a smooth mixture is produced.
3. Remove from heat and let cool before spreading over cake. Note: you want the ganache to cool to a spreadable yet firm consistency.

Malt Buttercream

1. In a large mixing bowl, add butter and using an electric mixer, beat until pale and creamy.
2. Add icing sugar, mait powder & milk and continue beating until fully combined. Note: add extra milk if required to get a smooth yet still firm buttercream.

Cake Assembly

1. Place cake of a flat surface and using a serrated knife cut cake into three layers.
2. Place bottom layer onto a plate and spread about half of the buttercream over the cake.
3. Place the second layer on top and spread remaining buttercream over the top.
4. Place top domed layer onto the cake.
5. Using a knife spread chocolate ganache over the top and sides of the cake. Cover the cake completely.
6. Place malteser balls over the top and sides of the cake. Note: you may find it easiest to spread malteser balls in a straight strip along the centre line of the cake and then work your way outwards from there.