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Maltesers® cake

Layered sour cream malteser cake

Maltesers® cake

Name: Maltesers® cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 100ml sunflower oil plus extra for the tins; 120g unsalted butter cut into cubes; 400g plain flour; 2 tsp baking powder; 2 tsp bicarbonate of soda; 80g cocoa powder; 60g malt powder; 400g granulated sugar; 4 eggs beaten; 260g soured cream; 2 tsp vanilla extract; ice cream or extra soured cream, to serve (optional); 200g dark chocolate roughly chopped; 300g soured cream; 175ml double cream; 2 tsp vanilla extract; 14g malt powder plus extra to decorate; 2 tbsp maple syrup; 158g Maltesers® some lightly crushed

Lucy Cottle

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Serves 12 - 16

A challenge

Prep: 40 mins

Cook: 25 mins - 30 mins

plus cooling

A star rating of 4.7 out of 5.6 ratingsRate

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Need a showstopping layer cake? This sandwiches rich, malty soured cream ganache between tiers of chocolate sponge, topped with Maltesers®

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

100ml sunflower oil

plus extra for the tins
120g unsalted butter

cut into cubes
400g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
80g cocoa powder
60g malt powder
400g granulated sugar
4 eggs

beaten
260g soured cream
2 tsp vanilla extract
ice cream

or extra soured cream, to serve (optional)

For the ganache

200g dark chocolate

roughly chopped
300g soured cream
175ml double cream
2 tsp vanilla extract
14g malt powder

plus extra to decorate
2 tbsp maple syrup
158g Maltesers®

some lightly crushed

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Nutrition: Per serving (16)

kcal613
fat35g
saturates18g
carbs63g
sugars39g
fibre3g
protein9g
salt0.72g

Method

step 1

Heat the oven to 190C/170C fan/gas 5 and put the kettle to boil. Oil four 20cm cake tins and line with baking parchment (alternatively, you can bake the sponges in batches if you only have two tins). Melt the butter in a small saucepan over a low heat, and continue to cook until foaming and the milk solids have turned golden brown, about 3-4 mins (watch closely so it doesn't burn). Once the butter smells nutty, remove from the heat and set aside until cooled slightly.
step 2

Combine the flour, baking powder, bicarbonate of soda and 1 tsp fine salt in a large bowl. Sift the cocoa powder into a separate bowl, then stir in the malt powder and sugar. Combine the eggs, soured cream, oil and vanilla extract in a jug. Slowly pour the wet ingredients into the cocoa mixture, whisking until smooth. Add the browned butter and mix again. Tip the chocolate mixture into the flour mixture, and mix until smooth and lump-free. Slowly pour 340ml boiled water from the kettle into the cake mixture, whisking until you have a smooth, glossy, slightly runny batter. Divide the batter equally between the tins and bake for 25-27 mins, or until a skewer inserted into the middle of each comes out clean. Leave to cool completely on a wire rack. (If reusing the tins, leave the cakes to cool in the tins for 15 mins, then turn out onto the wire rack before repeating the process.)
step 3

Meanwhile, make the ganache by melting the dark chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in short bursts. Add the soured cream to the bowl (keeping it over the heat), and mix until combined and glossy. Remove from the heat and leave to cool slightly.
step 4

In a separate mixing bowl, whip the double cream, vanilla extract, malt powder, maple syrup and salt to very soft peaks. Stir through the cooled sour cream and chocolate followed by half of the Maltesers®. Put one sponge on a serving plate or cake stand, spread over a quarter of the ganache, then top with a second sponge. Repeat with the remaining ganache and sponges, then top with the remaining Maltesers and a sprinkling of extra malt powder, if you like. Will keep chilled for up to three days.

Recipe tip

This cake will last for up to 3 days in the fridge. It’s great slightly warmed and served with extra soured cream or ice cream as a dessert.

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A star rating of 4.7 out of 5.6 ratings

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