If you’re anything like us you’ll probably have received a glut of chocolate over Christmas, or you’ll have vastly overestimated the number of Malteasers you’ll realistically be able to consume.If this is the case, this recipe is for you. This cake used one of those giant boxes of Malteasers to decorate it, but if you have a few blank spaces I’m sure you can add some other chocolates. The cake and buttercream icing have less cocoa in them than most chocolate cake recipes which makes it more child friendly. Perfect for family parties or for baking with younger children.
To make a Malteaser cake you will need:
For the sponge
3 large eggs
170g caster sugar
160g self raising flour
10g cocoa powder
For the buttercream
120g softened butter
220g icing sugar (approx.)
1tbsp cocoa powder
1tbsp milk (again I used coconut milk and it was fine)
1 large box of Malteasers (approximately)
Preheat your oven to 170°C and line 2 10 inch cake tins. Whisk together the eggs and sugar until the mixture is thick and frothy and leaves a trail on top of the mix. Sift in the flour and cocoa powder. Melt the butter and slowly add to your mix while you’re whisking in the flour. Once the mixture is smooth separate this into the two cake tins. Bake for about 12 minutes, until a skewer comes clean when poked into the sponge. Set aside to cool.
While your sponged are cooling prepare your buttercream by whisking together the ingredients. The whisking will make the buttercream light and airy.
Remove the paper from the cakes and sandwich together using a thin layer of the buttercream. Then cover the cake with the remainder. Once the cake is covered add the Malteaser chocolates as desired. I put mine on in a compact manner, but you can do it in a patter or dot them around a bit more if you wish.
This cake is a great crowd pleaser. I made it when we had friends at our house and it was very popular. Perfect to make in the lull between Christmas and New Year.