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Malteser Chocolate Layer Cake

By April 27, 2017 indulge, recipe series, recipes, sweet

A rich and decadent chocolate layer cake with milk chocolate frosting and topped with Maltesers. 

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-24-14

Recipe for Malteser Chocolate Layer Cake by Anisa Sabet for The Macadames. 

This is a recipe I made yonks and yonks ago (probably 9 months) and never got around to posting. Seeing as my months of forward content has run out (I am working a lot more now), I decided to post the recipe and photos for you. I know i’ve been on a bit of a cake binge at the moment, but you don’t mind do you?

I gleaned the recipe and adapted it to bring you a chocolate layer cake with milk chocolate frosting and topped with Maltesers (for fun). It made a lovely birthday surprise cake for my mother in law.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-1

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-16-10

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-19-12

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-13-8

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-7-6

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-26-16

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Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-27-17

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Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-6-5

Chocolate Malteser Layer Cake | Anisa Sabet | The Macadames-30-18

Recipe adapted from here.

Ingredients (makes 1 cake):

For the cake:

  • Nob unsalted butter
  • 2 cups plain flour
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons instant coffee, ground to a powder
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 250g unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 3/4 cup white sugar
  • 4 large eggs, at room temperature (pull out of the fridge approx an hour before baking)
  • 125g dark chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 & 1/2 cups well-shaken buttermilk
  • 1 packet Maltesers

For the frosting: 

  • 2/3 cup full-fat milk
  • 3 large egg yolks
  • 1 tablespoon plus 1 teaspoon plain flour
  • 1 & 1/3 cups icing sugar
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 320g unsalted butter, cut into chunks and softened to room temperature
  • 250g milk chocolate, melted and cooled
  • 50g dark chocolate, melted and cooled

Method:

1. To make the cake: Preheat oven to 175°C. Grease 2 x 23cm cake tins with removable bottoms with butter. You can pop a sheet of baking paper on the bottom to help the cakes lift out if you like.

2. Melt the chocolate in a glass or metal bowl sitting over a little saucepan of simmering water. Set aside to cool. In a large bowl, sift in the flour, cocoa, coffee, baking powder and salt, give it a good stir and set aside. In a stand mixer with the paddle attachment, beat the butter and sugars on a high speed until creamy and fluffy.  Add the eggs one at a time and beat on a medium speed. Add the cooled melted dark chocolate and vanilla and beat until just combined then reduce speed to low and add the flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture. Be careful not to overbeat.

3. Pour batter into tins evenly, and pop into the oven to bake until a skewer comes out clean. Approx 20-30 minutes.

4. Allow cakes to cool in the tins before 10 minutes before inverting onto a wire rack to fully cool before frosting.

5. To make the frosting: Melt the chocolate in a glass or metal bowl sitting over a little saucepan of simmering water. Set aside to cool. Heat milk in in a heavy based saucepan over medium heat until hot but not boiling. Set aside to cool slightly. In a small bowl, whisk together yolks, flour, 1/3 cup icing sugar, and a pinch of salt in a bowl, then add warm milk in a stream, whisking quickly. Take your time with this, you don’t want to curdle the eggs. Transfer custard back to the saucepan and bring to a boil over moderate heat, whisking, then reduce to a simmer, continually whisking, then transfer to a large bowl and set aside to cool for an hour. Add the vanilla extract, remaining icing sugar to custard and beat with in a stand mixer at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well. You should have a really rich, thick and fluffy frosting.

6. To assemble the cake: Halve each cake layer horizontally using a long sharp bread knife. Spread frosting between each layer and around the outsides. Top with Maltesers.

Storage: cake will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my Milk Tea Bundt Cake.

Milk Tea Bundt Cake | Anisa Sabet | The Macadames-13-9

Or my Plum Upside Down Cake.

Plum Upside Down Cake | Anisa Sabet | The Macadames-16-4

Anisa – The Macadames. xx

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