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Malteser Chocolate Cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Malteser Chocolate Cake
Recipe photograph by Martin Poole

Malteser Chocolate Cake

Chocolate sponges sandwiched with chocolate ganache and Maltesers - meet your new favourite chocolate cake from Bake Off winner Jo Wheatley

Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
795Kcal
Fat
54gr
Saturates
24gr
Carbs
65gr
Sugars
54gr
Fibre
2gr
Protein
9gr
Salt
1gr

Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes
Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes

Ingredients

  • 225g margarine or unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs, beaten
  • 1 tsp vanilla extract
  • 200g self-raising flour, sifted
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 30g cocoa
  • 2 tbsp whole milk
  • 100g good-quality dark chocolate, melted
For the ganache
  • 200g dark chocolate
  • 100g milk chocolate
  • 1 x 300 ml carton double cream
For the topping
  • 1 x 135g pack Maltesers chocolate
  • 1 x pot chocolate sprinkles

Step by step

  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. In a food processor, cream the margarine or butter and sugar until pale and fluffy. Gradually add the eggs and vanilla extract. Add the flour, baking powder, bicarbonate of soda, cocoa and milk, then mix until combined. Add the melted chocolate and mix again until smooth.
  2. Grease 2 x 20cm sandwich tins and line the bases with nonstick baking paper. Divide the cake mixture between the tines and smooth the surface. Bake on the middle shelf for 20-25 minutes until golden and a skewer come away clean when inserted into the middle. Turn out the cakes on to a wire rack to cool.
  3. To make the ganache, finely chop the dark and milk chocolate and add to a pan with the cream. On a low heat melt the mixture, stirring constantly until smooth. Pour the ganache into a shallow dish and cool, stirring occasionally and then chill until firm.
  4. Place one of the cake layers on a serving plate and spread with half the ganache using a palette knife. Alternatively, spoon half of the ganache into a piping bag fitted with a 1cm plain nozzle and pipe on to the cake. Scatter with half of the Maltesers, lightly crushed.
  5. Place the other layer on top of the first cake and either spread with the remaining ganache or pipe over a spiral of ganache, starting from the outside and working inwards. Finish off with the rest of the Maltesers and the chocolate sprinkles.

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