Malteser Cake Recipes

MALTESER CAKE

Malteser Cake image

A four layer chocolate cake covered in Maltesers.

Provided by Jessica Holmes

Categories Cake

Time 1h15m

Number Of Ingredients 17

Ingredients

280 grams (2 cups) plain flour or all purpose flour
80 grams (1 cup) cocoa powder
1 teaspoon baking powder
1 and 1/2 teaspoon baking soda
300 grams (1 and 1/2 cups) caster sugar or granulated sugar
90 grams (1/2 cup) brown sugar
240 ml (1 cup) buttermilk
180 ml (3/4 cup) vegetable oil
2 teaspoon vanilla extract
3 large eggs, room temperature
240 ml (1 cup) hot water
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
625 grams (5 cups) icing sugar or powdered sugar
100 grams (2/3 cup) milk chocolate
75 grams (1/2 cup) dark chocolate
4-6 tablespoons milk
560 grams (4 x 140g packets) Maltesers* or chocolate malt balls

Steps:

In a large mixing bowl, sift flour, cocoa powder, baking powder and baking soda. Then add sugars and whisk together.
In a separate mixing bowl, add buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their pans and leave to cool completely on a wire rack.
Chocolate buttercream Place butter in a large mixing bowl and beat with an electric mixer on medium speed for a couple of minutes until pale and creamy. Meanwhile melt the chocolate (both milk and dark chocolate) in the microwave, stirring every 20 seconds, until just melted and set aside to cool a little.
Once the butter is very pale and creamy, add half of the sugar and a tablespoon of milk and beat on low until the sugar is incorporated. Then, add the rest of the sugar and two tablespoons of milk, and beat on slow until the sugar is incorporated.
Next, add melted chocolate to the buttercream mixture, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. Add an extra tablespoon or two of milk until frosting is smooth and creamy.
To assemble cake, trim the tops of the cakes. Then cake each in half horizontally so you have four layers of cake in total. Cover the first layer of cake with chocolate buttercream, add another layer of cake and repeat with remaining buttercream and cake. Then cover the entire cake with frosting.
Finally, add Maltesers all over the top and sides of the cake.

MALTESER CAKE

Malteser Cake image

The best and most more-ish thing you've ever eaten, perfect for bake-sales and parties!

Provided by blobberboo

Time 20m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Melt butter, chocolate and syrup together in saucepan over medium-low heat.
Add crushed biscuits and maltesers..
Mix together quickly then pour into a lined swiss roll or rectangular tin. Flatten with the top of a spatula before chilling until set (2-3 hours or overnight).
Drizzle with melted white chocolate (if using), slice into squares and serve.

MALTESER TIFFIN

Malteser tiffin image

Irresistible.

Provided by laurabethmcn

Time 25m

Yield Makes Squares

Number Of Ingredients 8

Ingredients

200g milk chocolate (I use Lindt milk chocolate)
100g unsalted butter
2 tbsp golden syrup
125g digestive biscuits
135g bag of Maltesers
200g milk chocolate
25g unsalted butter
1 tsp golden syrup

Steps:

Line a 20cm square baking tin with baking parchment.
Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.
Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.
For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
Cover the tin with cling film or foil and refrigerate for 1-2 hours before cutting into squares.

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