Well, this cake essentially does what it says on the tin. It is a cake that both contains and tastes like Malteasers, and what’s not to love about that! It was a big hit in the office with lots of diets being totally scuppered that day, I call that a win!
I would have decorated the top with more Malteasers but I ran out. I refuse to confirm or deny whether that was because I ate them while the cake was baking. I would also have taken a better picture at home rather than at my desk but, once again, I forgot!
Serves 12-16
200g unsalted butter
200g caster sugar
4 eggs
1 tsp vanilla extract
80g Ovaltine
200g self raising flour
3 tbsp milk
1 small bag Malteasers, plus extra to decorate
200g plain chocolate
100ml double cream
– Heat the oven to gas mark 4 and grease and line an 8″ cake tin.
– Cream together the butter and the sugar until light and fluffy.
– Add the eggs one at a time, beating well between additions.
– Add the vanilla and mix well.
– Fold in the Ovaltine and flour.
– Mix through the milk so the batter isn’t quite so stiff.
– Crush the Malteasers and stir through.
– Pour the batter into the cake tin and smooth out, making a dip in the centre.
– Bake for 40-50 mins. (My oven is going haywire at the minute so check from 40mins but it will probably need longer.) Cover with foil if it starts to go too brown. When a skewer inserted in the middle comes out clean it’s done.
– Remove from the oven and cool on a rack.
– Split the cake in half.
– Place the chocolate in a pyrex bowl and melt over a small pan of boiling water.
– Once melted add the cream and stir vigorously until you have a glossy ganache. Set aside to cool a little before using half to fill the middle of the cake and half to ice the top of the cake. Use the back of a spoon to swirl out to the edges nicely.
– Decorate with additional Malteasers if you didn’t already eat them!
Anna in the kitchen 