14 April, 2019
Malteser Birthday Cake
A few weeks back I made Malteser Bunny Cupcakes and they were delicious! So I decided to scale the recipe up to create a three tier Malteser cake for my birthday! I have used one of my favourite blogs (janespatisserie.com) as inspiration for this. I have used Jane’s malted chocolate sponge recipe with my own malted frosting recipe.
Ingredients for the Cake:
- 400g Stork Margarine
- 400g Light Brown Sugar
- 8 Medium Eggs
- 350g Self Raising Flour
- 50g Cocoa Powder
- 100g Ovaltine Malt Powder
Ingredients for the Frosting:
- 150g Unsalted Butter
- 300g Full Fat Cream Cheese
- 800g Icing Sugar
- 100g Ovaltine Malt Powder
For the Decoration:
- 100g Dark Chocolate
- 2 tsp Sunflower Oil
- Jar of Malteser Spread
- Spare Frosting
- Maltesers & Malteser Bunnies
Instructions:
- Preheat the oven to 180*C (160*C fan assisted) and prepare three 20cm/8″ cake tins.
- In a freestanding mixer beat together the margarine and sugar until light and fluffy.
- Add the flour, cocoa powder, malt powder and eggs and beat briefly until combined (try not to overbeat the mixture).
- Divide the mixture between the three tins and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.
- Remove from the oven and allow to cool in the tins for 10 minutes before transferring to wire racks to cool completely.
- If the cakes have domed slightly, place upside down onto the cooling racks to flatten out.
- To make the frosting combine the butter, cream cheese, icing sugar and malt powder in a freestanding electric mixer and beat until smooth. If the frosting is too stiff add a couple of tbsp of boiling water to loosen it.
- When you are ready to construct the cake, place the first layer onto a cake plate and spread a few tbsp of frosting on top, followed by a few tbsp of Malteser spread.
- Repeat with the second layer.
- Place the third layer on top and ‘crumb coat’ the whole cake (spread a thin layer of frosting around the cake, filling in any gaps). Leave this to set for 30 minutes, until the frosting crusts over.
- Spread another layer of frosting around the cake. Keep it quite thin if you want a naked style cake. If you want a fully covered cake, add more and use a large metal scraper to smooth the edges.
- Melt the chocolate in a heatproof bowl and add 2 tsp of oil. Allow to cool slightly. Use a disposable piping bag to pipe the chocolate around the edge of the cake, teasing it to drip over the edge at different points. Leave it to set for 10 minutes.
- Pipe some swirls of leftover buttercream on top and decorate with Maltesers and Malteaser Bunnies.
