Home
Recipes
Malteser cake

One malted chocolate cake with mascarpone icing

Malteser cake

Name: Malteser cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 80g salted butter cut into cubes, plus extra for the tin; 100g dark chocolate at least 70% cocoa solids, roughly chopped; 50g cocoa powder; 80g malted chocolate drink powder; 250g plain flour; 300g golden caster sugar; 1½ tsp bicarbonate of soda; 1 tsp baking powder; 2 eggs beaten; 250ml buttermilk; 200ml brewed coffee; 1 tsp vanilla extract; 400g dark chocolate at least 70% cocoa solids, roughly chopped; 50g malted chocolate drink powder; 50g golden caster sugar; 50g salted butter; 400ml double cream; 150g mascarpone; milk chocolate shavings; sprinkles; Maltesers

Ailsa Burt

Save recipe

Serves 12 - 14

Easy

Prep: 30 mins

Cook: 45 mins

plus cooling

A star rating of 5 out of 5.1 ratingRate

loading...

Indulge your inner child with this rich chocolate and malt cake with mascarpone icing. Decorate with milk chocolate shavings, sprinkles and Maltesers

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easter chocolate bark

A star rating of 4.8 out of 5.4 ratings

Easter cinnamon wreath

A star rating of 0 out of 5.0 ratings

Easiest air fryer Easter chocolate cookies

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

80g salted butter

cut into cubes, plus extra for the tin
100g dark chocolate

at least 70% cocoa solids, roughly chopped
50g cocoa powder
80g malted chocolate drink powder
250g plain flour
300g golden caster sugar
1½ tsp bicarbonate of soda
1 tsp baking powder
2 eggs

beaten
250ml buttermilk
200ml brewed coffee
1 tsp vanilla extract

For the icing

400g dark chocolate

at least 70% cocoa solids, roughly chopped
50g malted chocolate drink powder
50g golden caster sugar
50g salted butter
400ml double cream
150g mascarpone

To decorate

milk chocolate shavings
sprinkles
Maltesers

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal696
fat45g
saturates27g
carbs62g
sugars42g
fibre5g
protein8g
salt0.81g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of 2 x 20cm round cake tins. Tip the butter and chocolate into a heatproof bowl. Set the bowl above a saucepan filled with simmering water ensuring the bowl doesn’t touch the water. Stir regularly, until melted then remove from the heat. Alternatively, you can melt in the microwave in 20-second bursts, stirring regularly.
step 2

Sieve the cocoa powder and malted chocolate drink powder into a large bowl. Add the flour, sugar, bicarb and baking powder along with a large pinch of salt and whisk together. In a jug, whisk together the eggs, buttermilk, coffee and vanilla, then pour into the dry ingredients. Whisk well until smooth, then pour in the melted chocolate and mix to make a smooth batter. Divide between the tins and bake for 35-40 mins, until a skewer inserted into the middle comes out clean. Set aside on a wire rack to cool completely. Will keep in an airtight container for up to two days.
step 3

To make the icing, tip the chocolate into a heatproof bowl and set aside. Tip the malted drink powder, sugar, butter, and cream into a saucepan and set over a medium-low heat. Heat gently until the sugar and butter have melted, then pour this over the chocolate, whisking well. If the chocolate hasn’t melted, fill the saucepan with hot water from the kettle and set the bowl over the top, then whisk again. Using electric beaters, beat the mixture until thick and glossy, then add the mascarpone and continue to beat until well mixed. Set aside to cool to room temperature (it will thicken as it cools).
step 4

When ready to assemble, set one of the cakes on a cake stand or serving plate then spoon over some of the cooled icing, spreading out evenly over the cake. Sandwich with the other sponge, then layer over the remaining icing, thickly spreading over the top and sides of the cake. Scatter over some milk chocolate shavings, sprinkles and Maltesers® to decorate. Will keep covered for up to four days.

Recipe from Good Food magazine, April 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now