• Sarah L Samuels

Christmas Malted Chocolate Cake

When I had my cafe I had to make at least one of these chocolate cakes a week and it never lasted long! Made with oil, it keeps really well and it is certainly not a dry cake but light and moist.


The butter icing has Horlicks powder in it so it has a nice malty taste and the cake is decorated with Maltesers. Anyone who loves Maltesers will love this cake! For a Christmas theme I added White chocolate Maltesers truffles!


I have lost count of how many of these cakes I have made and it is always requested in my family for birthdays and other celebrations.

Jump to recipe


Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4 then line and grease 3 x 8 inch tins.


Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and whisk until combined. I use a whisk attachment on my stand mixer.



Divide between the three tins.



Bake for 20-25 minutes or until a skewer comes out clean.



Leave to cool in the tins.



Next to make the icing - beat the butter until light and fluffy then add the icing sugar, Horlicks powder and milk gradually until the icing is at consistency you can pipe.


Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a star nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.



When you have finished place the next cake on top and continue the icing the same on the next layer.



Then top with the last layer and pipe another row around the edge then place a ring of Maltesers around then alternate with icing and Maltesers until the top of the cake is covered. I also added maltesers truffles and reindeer for a Christmas design.




Ingredients:


Cake

300g Plain Flour

3tbsp Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Bicarbonate of Soda

225g Caster Sugar

60g Golden Syrup

3 Large Eggs

225 ml Vegetable Oil

225 ml Milk


Icing

300g Butter

550g Icing Sugar

60g Horlicks Powder

4-5 Tbsp Milk


Maltesers, mini reindeer and truffles to decorate


Method:


  1. Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4.

  2. Line and grease 3 x 8 inch tins.

  3. Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and whisk until combined.

  4. Divide between the three tins.

  5. Bake for 20-25 minutes or until a skewer comes out clean.

  6. Leave to cool in the tins.

  7. Next to make the icing - beat the butter until light and fluffy then add icing sugar, Horlicks powder and milk gradually until the icing is at consistency you can pipe.

  8. Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a star nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.

  9. When you have finished place the next cake on top and continue the icing the same on the next layer.

  10. Then top with the last layer and pipe another row around the edge then place a ring of Maltesers around then alternate with icing and Maltesers until the top of the cake is covered. I also added maltesers truffles and reindeer for a Christmas design.




Download recipe

ChristmasMaltesersCake
.pdf
Download PDF • 136KB

Sarah's Extra Slice........


You can bake in three shallow 8 inch tins or two deep 8 inch tins. If baking two cakes then it will take an extra 5-10 minutes to bake.

This cake is nice and moist due to the oil and keeps well.


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