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Malted milk & chocolate traybake

Chocolate sponge traybake with toppings

Malted milk & chocolate traybake

Name: Malted milk & chocolate traybake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: cuts into 30 squares
Ingredients: 225ml sunflower oil plus extra for the tin; 250g caster sugar; 3 eggs; 225ml milk; 250g self-raising flour; 4 tbsp cocoa powder; 2 tbsp malted milk powder; 1½ tsp bicarbonate of soda; 15 Maltesers bashed with a rolling pin to a coarse rubble; 4 Maltesers Chocolate Mini Bunnies; 10 chocolate mini eggs halved; 100g butter softened; 200g icing sugar; 2 tbsp malted milk powder; 1 tsp vanilla bean paste

Georgina Kiely

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cuts into 30 squares

Easy

Prep: 20 mins

Cook: 35 mins

plus cooling

A star rating of 4.8 out of 5.4 ratingsRate

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Bake an indulgent chocolate cake, then decorate with malted milk and vanilla buttercream along with seasonal chocolate toppings. This showstopping chocolate sponge makes a tasty centrepiece

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225ml sunflower oil

plus extra for the tin
250g caster sugar
3 eggs
225ml milk
250g self-raising flour
4 tbsp cocoa powder
2 tbsp malted milk powder
1½ tsp bicarbonate of soda
15 Maltesers

bashed with a rolling pin to a coarse rubble
4 Maltesers Chocolate Mini Bunnies
10 chocolate mini eggs

halved

For the buttercream

100g butter

softened
200g icing sugar
2 tbsp malted milk powder
1 tsp vanilla bean paste

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Nutrition: per serving

kcal241
fat13g
saturates4g
carbs27g
sugars20g
fibre1g
protein3g
salt0.35g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed – a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
step 2

While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.

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A star rating of 4.8 out of 5.4 ratings

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