Mary Berry Malt Chocolate Cake Recipe

This indulgent Mary Berry Malt Chocolate Cake Recipe features a light, malt-infused chocolate sponge sandwiched with a rich malted buttercream. Decorated with a crown of crunchy Maltesers, it offers a nostalgic, milky-chocolate flavor profile that stands out from standard fudge cakes, making it a guaranteed hit for birthdays and celebrations.

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Mary Berry Malt Chocolate Cake Ingredients

The Malt Sponge:

• 30g (1 oz) Cocoa Powder: Sifted.
• 2 tbsp Hot Water: To mix the cocoa into a paste, enhancing the chocolate depth.
• 225g (8 oz) Baking Spread: Or softened butter, for a light texture.
• 225g (8 oz) Self-Raising Flour: The essential lift.
• 1 tsp Baking Powder: Extra insurance for a fluffy rise.
• 225g (8 oz) Caster Sugar: Fine sugar for a tender crumb.
• 4 Large Eggs: Beaten.
• 2 tbsp Malt Extract Powder: (Like Ovaltine or Horlicks). This gives the signature malty taste.

The Malted Icing:

• 100g (3 ½ oz) Butter: Softened.
• 200g (7 oz) Icing Sugar: Sifted.
• 2 tbsp Malt Extract Powder: For flavor.
• 1 tbsp Cocoa Powder: For color.
• 2 tbsp Milk: To loosen the buttercream.

Decoration:

• 1 bag of Maltesers: For the iconic crunchy finish.

How To Make Mary Berry Malt Chocolate Cake

1. Prep the Tins: Preheat the oven to 180°C (160°C Fan / Gas 4). Grease two 20cm (8in) sandwich tins and line the bases with baking parchment.
2. Make the Cocoa Paste: In a small bowl, mix the cocoa powder with the hot water until you have a smooth, thick paste. Let it cool slightly.
3. All-in-One Method: Place the baking spread, flour, baking powder, sugar, eggs, and malt powder into a large mixing bowl. Add the cocoa paste. Using an electric mixer, beat everything together for about 2 minutes until smooth and well-blended. Avoid overbeating.
4. Bake: Divide the batter evenly between the two prepared tins. Level the tops. Bake for 25–30 minutes until the cakes are well-risen and shrinking slightly from the sides of the tins.
5. Cool: Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack. Remove the parchment paper and let them cool completely.
6. Whip the Buttercream: Measure the butter into a bowl and beat until pale and soft. Add the icing sugar, malt powder, and cocoa powder. Mix carefully at first (to avoid a sugar cloud), then beat vigorously. Add the milk gradually until you reach a creamy, spreadable consistency.
7. Assemble: Place one cake layer on a serving plate. Spread with half of the buttercream. Top with the second cake layer. Spread the remaining buttercream over the top (swirling it with a palette knife).
8. Decorate: Arrange the Maltesers in a ring around the edge or pile them in the center. Serve.

Recipe Tips

• Malt Powder Choice: Horlicks or Ovaltine work best. Avoid “light” versions if possible, as they have less malt flavor. If you really love malt, add an extra tablespoon to the icing.
• Cocoa Paste: Mixing the cocoa with hot water “blooms” the flavor, releasing more chocolate notes than dry powder alone. It also prevents the sponge from being dry.
• Buttercream Texture: If the icing feels gritty from the malt powder, add a tiny splash more milk and beat for an extra minute to help dissolve the granules.
• Storage: Maltesers can become soft and chewy if left on the cake in an airtight container overnight. For the best crunch, add them just before serving.

What To Serve With Malt Chocolate Cake

• Cold Milk: The malt flavors scream for a glass of ice-cold milk.
• Vanilla Ice Cream: A classic scoop pairs perfectly.
• Strawberries: Fresh fruit cuts through the milky sweetness.
• Coffee: A flat white complements the creamy malt notes.

How To Store Malt Chocolate Cake

• Room Temperature: Store the cake in an airtight tin for up to 3 days.
• Refrigerate: In hot weather, chill the cake to keep the buttercream firm, but bring to room temp before eating for the best sponge texture.
• Freeze: Freeze the sponge layers (unfilled) for up to 3 months. The assembled cake can be frozen, but the Maltesers will lose their texture.

Mary Berry Malt Chocolate Cake Nutrition Facts

• Calories: 420 kcal
• Fat: 22g
• Carbohydrates: 52g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Stem Ginger Cake Recipe
• Mary Berry Banana And Honey Cake Recipe
• Mary Berry Cranberry And Orange Cake Recipe