White and Dark Chocolate Malteser Cake


Maltesers, they’re chocolately, they’re crunchy. This is essentially a “deconstructed” malteser. With white and dark chocolate cake, alternating to form a checkerboard. Generously covered in a malt frosting, which is just heavenly, I could eat a whole bowl, it’s like bedtime, in buttercream form. 

I made this cake dinner party with uni friends, we’ve all graduated and are “adults” now. We’re all living in different areas of the UK, the guys are South and I’m mostly in the Midlands. We don’t see each other all that often but when we do, we like to have ourselves little sophisticated soirées – now that we’re grown ups…

Chocolate, malt icing, some more chocolate and some maltesers is what this cake is all about. A white chocolate cake which is simply fabulous. A dark chocolate cake, rich and delicious as one would expect from dark chocolate. A malt buttercream, which feels like a cuddle, a big warming cuddle. 

This cake went down a treat. Even my mum liked it, she claims that she doesn’t like white chocolate, just like she doesn’t like buttercream. Are you getting the jist of how my mum works? My tactic is not to tell her what’s in the cake. She’ll eat it and then I tell her, and she has no more arguments! Tactical…

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Malteser Cake

A decontructed malteser! White chocolate cake and dark chocolate cake covered in a rich malt buttercream icing. This will feel like bedtime in a cake

Course Cake
Author FentonEats

Ingredients

Cake

  • 175 g unsalted butter at room temperature
  • 100 ml milk whole
  • 175 g caster sugar
  • 200 g self raising flour sifted
  • t tsp vanilla extract, bean or paste

Dark Chocolate Cake

  • 100 g dark chocolate

White Chocolate Cake

  • 100 g white chocolate

Malt Buttercream

  • 200 g unsalted butter at room temperature
  • 700 g icing sugar sifted
  • 50 ml milk whole
  • 40 g malt powder
  • 0.5 tsp vanilla bean, paste or extract

Instructions

Cakes

  1. Preheat the oven to 180C / 160C fan / 355F / Gas Mark 4 and line two 8-inch sandwich tins.

  2.  Melt both the white and dark chocolate, separately. Do this in a microwave in short bursts to ensure the chocolate doesn't burn, or over a bain-marie. Once melted set aside.

  3. In a mixer cream together the eggs and sugar until light and fluffy and then sift and fold in the milk and flour in alternation.

  4. Divide the mixture into two bowls - one will be for the dark and one for the white chocolate. In one of the bowls place the melted dark chocolate into the bowl and gently stir until mixed through. In the other bowl mix the white chocolate and vanilla extract until mixed through. The pour the batter into the two prepared cake tins.

  5. Bake for roughly 20-25 minutes - until risen and a cake tester comes out clean. Cool in the tins for a few minutes and then turn onto a wire rack.

Malt Buttercream

  1. Cream the butter until light and fluffy, should take about 2 minutes.

  2. Sift in the icing sugar, malt powder and then pour in the milk and vanilla

  3. Make adjustments according to your preferred taste and consistency

Recipe Notes

For the buttercream - Really I did this to taste - I started with 50ml milk but added more to achieve a lighter buttercream, so add more as you go along until you get what you want, likewise for the icing - when I put in too much milk, I added more icing. For the Malt powder, also do this to taste, I wanted mine to be a subtle vanilla malt flavour, you may want yours to be stronger.

adapted from BBCGoodFood
 
There are lots of great tutorials online for achieving the checkerboard affect - check out pinterest

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