Maltesers Chocolate Cake Recipes

MALTESER CAKE

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.

MALTESERS CHOCOLATE CAKE RECIPE

Steps:

• To make this chocolate cake, preheat the oven to 180°C (160°C fan).
• Line the base of two 18cm loose-bottomed round tins with baking paper, and lightly grease the base and sides with a little vegetable oil.
• Whisk the eggs and sugar for a full 4 mins until they turn pale and treble in size.
• Add the flour, cocoa powder, almonds, baking powder, salt, buttermilk and melted butter to the bowl and mix to combine.
• Divide the mixture between the two prepared tins and place into the middle of a hot oven for 30 mins.
• Once cooked, leave to cool on a wire rack for at least 20 mins until cold. You could speed up the process by placing the rack in the fridge if you wanted to. The cake must be cold before you ice it or it will simply run off it.
• While the cake is cooling, make the icing: place the mascarpone and icing sugar in a bowl and mix together with the help of a rubber spatula. When they are totally blended together and there are no lumps, add the cocoa powder and mix again. Refrigerate until needed.
• To assemble the cake, spread a thin layer of icing on the underside of both cakes. Scatter half of the Maltesers on the base layer, then sandwich with the top half. Finally, place Maltesers all over the top of the cake before serving.

MALTESER TIFFIN

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.

MALTESER CAKE

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.