MARY BERRY RECIPE:- 24/09/2015 10:07 Page 1
Mary Berry’s aBsolute Favourites ...
MARY BERRY’S MALTED CHOCOLATE CAKE
THIS CAKE IS THE PERFECT FAMILY TREAT, and a real crowd-pleaser. The malt extract gives a lovely
creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping.
SERVES 8–10
PREPARE AHEAD
The filling will remain soft and ready to
use in a bowl covered with cling film for
2–3 days. The finished cake can be kept
in an airtight container for up to a day.
FREEZE
Freeze the cake and icing separately,
then defrost at room temperature and
assemble when ready to serve.
30g (1oz) malted chocolate drink
powder
30g (1oz) cocoa powder
225g (8oz) butter, softened, plus extra
for greasing
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 eggs
FOR THE ICING
3 tbsp malted chocolate drink powder
1½ tbsp hot milk
125g (4½oz) butter, softened
250g (9oz) icing sugar, plus extra for
dusting
50g (2oz) dark chocolate (at least
50 per cent cocoa solids), melted
1 tbsp boiling water
about 20 Maltesers, to decorate
1 You will need two 20cm (8in) round
sandwich tins. Preheat the oven to
180°C/160°C fan/Gas 4 and grease the
tins with butter and line the bases with
baking paper.
5 Place one cake on a plate and spread
over half the icing. Sandwich with the
other cake and spread (or pipe) the
remaining icing on top, using the tip of
a rounded palette knife to create a
swirled effect from the centre to the
edge of the cake. Arrange the
Maltesers over the top and dust with
icing sugar before serving.
2 Measure the malted chocolate drink
powder and cocoa powder into a large
bowl, pour over 2 tablespoons of
water and mix to a paste. Add the
remaining cake ingredients and beat
until smooth.
3 Divide evenly between the prepared
tins and bake in the oven for 20–25
minutes. Set aside in the tins to cool
for 5 minutes, then turn out on to a
wire rack to cool completely.
4 To make the icing, measure the malted
chocolate drink powder into a bowl,
add the hot milk and mix until smooth.
Add the butter, icing sugar and melted
chocolate and mix again until smooth,
then add the boiling water to give a
gloss to the icing.
Extracted from Mary Berry’s
Absolute Favourites by Mary Berry
(BBC Books, hardback £25)