Malted Chocolate Cake

We decided we needed to celebrate the ongoing success of our latest Swaddlecombe Mystery novel ‘ A Fowl Murder’… and what better way to celebrate than with a cup of tea and homemade chocolate cake!

The recipe is by Mary Berry from her ‘Absolute Favourites’ cook book ­ – an excellent buy by the way!

Cake Ingredients

  • 30g (1oz) malted chocolate drink powder
  • 30g (1oz) cocoa powder
  • 225g (8oz) butter softened, plus extra for greasing
  • 225g (8oz) caster sugar
  • 225g (8oz) self raising flour
  • 1 tsp baking powder
  • 4 eggs

Icing Ingredients

  • 3 tbsp malted chocolate drink powder
  • 1 ½ tablespoons hot milk
  • 125g (4 ½ oz) butter, softened
  • 250g (9oz) icing sugar
  • 50g (2oz) dark chocolate, melted
  • 1 tbsp boiling water
  • 20+ Maltesers to decorate

Method

You will need 2 20cm (8 inch) round sandwich tins. Preheat oven to 180c/160 fan/Gas 4 and grease the tins with butter and line the bases with baking paper.

Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.

Divide evenly between the prepared tins and bake in the oven for 20-25 minutes. Set aside in the tins to cool for 5 mins then turn out onto a wire rack to cool completely.

To make the icing, measure the malted chocolate drink powder into a bow, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add the boiling water to  give a gloss to the icing.

Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top.

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