Malted Chocolate Cake with Malteser (Malt Ball) Edging
This makes a very large cake that will easily serve 12-14 people, depending on their stamina for chocolate. It is also very easy to decorate and make look pretty without any great skill, because I am not good at icing cakes. This is definitely a celebration cake and the malt icing gives a lovely break from the rich chocolate. I've made this cake three times in 2 months :). (Forgot to add - it's based off of this recipe, but, as usual, I've played with it and this is not the pinata version).
- 2 20cm cake tins
- grease proof/parchment paper
- cake cutter or knife
- pallet knife or spatula
- measuring equipment
- cake board
For the cake
- 400g/14oz/1 3.4cups/3.5 sticks butter/cooking spread (room temp)
- 400g/10oz/2 cups caster (super-fine) sugar
- 8 medium eggs (7 large)
- 300g/11oz/2 cups self-raising flour
- 50g/2oz/~1/2 cup malt-flavoured drinking powder (e.g. Horlicks)
- 60g/2.25oz/~1/2 cup cocoa powder
For the icing and decoration
- 100g/3.5oz milk chocolate
- 100g/3.5oz dark chocolate (70% cocoa)
- 1 large bag (93g) Maltesers or malt balls + extra for decorating
- 365g/1.7 cups butter (room temp and soft)
- 700g/5.6 cups icing sugar
- 3 tbsp cocoa powder
- 2.5 tbsp milk
- 2.5 tbsp malt-flavoured drinking powder (e.g. Horlicks)
- any sprinkles that take your fancy
For the cake
- Preheat the oven to 180C (350F)/160C (320F) fan/Gas mark 6
- Line the base of the cake tins with grease proof paper and grease the sides with butter.
- Cream together the caster sugar and butter in a large mixing bowl until light and fluffy.
- Beat the eggs in a jug or bowl and add to the butter and sugar a little at a time. If the mixture curdled (looks lumpy) add a spoonful or two of the flour to bring it back.
- Mix in the flour, cocoa and malt powder until smooth and completely combined.
- Spoon half the mixture into each cake tin.
- Bake in the oven for 45-50mins - they should be just firm to the touch and a skewer should come out clean when they are done.
- Leave to cool a little, then turn out onto a wire wrack to cool completely.
- Divide each cake in half with the cake cutter to make four layers in all and if there is a slight mound on the top of the cake which will be on the bottom, flatten this off with cake cutter as well.
For the icing
- Place the icing sugar and butter into the mixer or in a large bowl if using a hand mixer and beat together until light and fluffy. (Place a cloth round the top of the bowl when first mixing to prevent icing sugar going everywhere :)).
- Divide the mixture in half.
- Melt the chocolate in a bowl, either over a pan of simmering water, or in 30s intervals in the microwave. Allow to cool a little.
- Beat the chocolate and 1tbsp of milk into half of the icing. Add a little more milk if the icing is thick and grainy and beat until it is smooth.
- To the other half of the icing beat in the malt powder and the other tbsp of milk. If the icing is too thick add a little more milk until the icing is of a consistency to spread.
To assemble the cake (the amounts of icing are only approximate)
- Take the first layer of cake and cement it to the cake board with a little splodge of icing.
- Spread 1/4 of the malt icing over the surface.
- Place the second layer of cake on top.
- Spread 1/3 chocolate icing over the surface.
- Place the 3rd layer of cake on top.
- Spread with 1/4 of the malt icing.
- Place the 4th layer of cake on top.
- Crush the Maltesers in a bowl (easiest way is using the end of a rolling pin)
- Cover the sides of the cake in the other half of the malt icing.
- Using a hand, coat the malt icing with a layer the crushed Maltesers.
- Spread the rest of the chocolate icing on the top of the cake and decorate with a few whole Maltesers and sprinkles.