• Sarah L Samuels

Malted Chocolate Tray Bake

Everyone that knows me will be aware that I love Maltesers and Horlicks so a quick bake that uses both is a must for me!


I made an all in one chocolate traybake topped with malted milk icing and topped with Maltesers.


This really is my ideal quick bake! It certainly doesn’t last long in my house.


Jump to recipe


Preheat oven and line a 10.5 x 8 inch (27 x 21cm) cake tin with baking parchment.


Put the Stork, caster sugar, SR flour, eggs and cocoa powder into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.



Pour the mixture into the prepared tin.



Bake for 25-30 minutes or until a cake tester comes out clean.


While the cake is cooling make the icing. Sieve the icing sugar and malted milk powder into the bowl of a stand mixer with the butter. Whisk until light and fluffy then add enough milk so it is soft enough to pipe.


Put the icing in an icing bag fitted with a Wilton 1M star nozzle. Starting at the left and going from left to right pipe the buttercream until the cake is covered.


Decorate with the Maltesers then leave to set before cutting into squares.



Malted Chocolate Traybake


Sarah’s Servings: 12


Ingredients:


Cake:

250g Stork Margarine

250g Caster Sugar

225g Self Raising Flour

4 Large eggs

25g Cocoa powder


Icing:

300g Icing Sugar

150g Soft unsalted butter

40g Malted milk powder

1-2Tbsp Milk


Maltesers to decorate


Method:

  1. Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line a 10.5 x 8 inch (27 x 21cm) cake tin.

  3. Put the Stork, caster sugar, SR flour, eggs and cocoa powder into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.

  4. Pour the mixture into the prepared tin.

  5. Bake for 25-30 minutes or until a cake tester comes out clean.

  6. While the cake is cooling make the icing. Sieve the icing sugar and malted milk powder into the bowl of a stand mixer with the butter. Whisk until light and fluffy then add enough milk so it is soft enough to pipe.

  7. Put the icing in an icing bag fitted with a Wilton 1M star nozzle. Starting at the left and going from left to right pipe the buttercream until the cake is covered.

  8. Decorate with the Maltesers.

  9. Leave to set before cutting into squares.


Download recipe

MaltedChocolateTraybake
.pdf
Download PDF • 122KB

Sarah’s extra slice...... You will need a 10.5 x 8 inch (27 x 21cm) baking tin.

If you don’t have an icing nozzle smooth the icing over the cake with a knife and use are fork to create lines for decoration.


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