Mary Berry Malted Chocolate Cake Recipe

This Mary Berry Malted Chocolate Cake is a moist and nostalgic recipe, which is made with malted chocolate drink powder for a unique, creamy flavour in the sponge and icing. It’s a real crowd-pleaser, perfect for birthdays and family treats.

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Mary Berry Malted Chocolate Cake Ingredients

For the Cake:

30g (1oz) malted chocolate drink powder (such as Horlicks or Ovaltine)
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 large free-range eggs

For the Icing:

3 tbsp malted chocolate drink powder
1½ tbsp hot milk
125g (4½oz) butter, softened
250g (9oz) icing sugar, sifted
50g (2oz) dark chocolate (at least 50% cocoa solids), melted
1 tbsp boiling water
About 20 Maltesers, to decorate

How To Make Mary Berry’s Malted Chocolate Cake

Part 1: Make the Chocolate Malt Sponges

Prep Oven and Tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins with butter and line the bases with baking paper.
Make the Chocolate Paste: In a large mixing bowl, measure the malted chocolate drink powder and cocoa powder. Pour over 2 tablespoons of water and mix to a smooth paste.
Mix the Batter: Add all the remaining cake ingredients (softened butter, caster sugar, self-raising flour, baking powder, and eggs) to the bowl with the chocolate paste.
Beat and Bake: Beat with an electric mixer for about 2 minutes (or by hand with a wooden spoon) until the batter is well combined and smooth.
Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake for 20–25 minutes, or until the cakes are well-risen and spring back when pressed lightly.
Cool: Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.

Part 2: Make the Icing and Assemble

Make the Malt Paste: In a bowl, measure the 3 tablespoons of malted chocolate drink powder, add the hot milk, and mix until smooth.
Mix the Icing: Add the softened butter, sifted icing sugar, and the melted dark chocolate to the bowl. Mix again until smooth. Finally, add 1 tablespoon of boiling water and stir it in to give the icing a lovely gloss.
Assemble the Cake: Place one cake layer on a serving plate and spread half of the icing over it. Place the second cake on top.
Decorate: Spread or pipe the remaining icing over the top of the cake, creating a swirled effect with a palette knife if you like. Arrange the Maltesers over the top and finish with a light dusting of icing sugar before serving.

Recipe Tips

How to get a rich flavour? Making a paste with the cocoa and malt powders before adding them to the batter is a classic Mary Berry trick. It “blooms” the powders, which intensifies their flavour in the final bake.
All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method for the cake batter, where all the ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
How do I get a glossy icing? The final tablespoon of boiling water added to the icing is the secret. It helps to smooth out the buttercream and gives it a beautiful, professional-looking shine.
Can I make this ahead of time? Yes. The un-iced sponges can be made a day in advance and stored in an airtight container, or they can be frozen for up to a month. The finished cake will keep in an airtight container in a cool place for 2-3 days.

What To Serve With Malted Chocolate Cake

This delightful cake is perfect on its own for an afternoon treat, but it also pairs wonderfully with:

A simple cup of tea or coffee
A glass of cold milk
A scoop of vanilla ice cream for a more decadent dessert

How To Store Malted Chocolate Cake

Room Temperature: Store the cake in an airtight container in a cool place for up to 3 days. Avoid the refrigerator, as it can make the icing lose its gloss.
Freeze: The un-iced sponges freeze beautifully. Wrap them tightly and freeze for up to 3 months. The icing can also be frozen separately. Thaw everything at room temperature before assembling.

Mary Berry Malted Chocolate Cake Nutrition Facts

Calories: 550-650 kcal
Fat: 35g
Carbohydrates: 55g
Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is malted chocolate drink powder?

It’s a powder made from malt extract, sugar, and cocoa, commonly used to make hot drinks. Brands like Horlicks or Ovaltine are perfect for this recipe and give the cake its unique, nostalgic flavour.

Can I make this as a traybake?

Yes. You can bake the batter in a lined 30 x 23cm (12 x 9in) traybake tin for 30-35 minutes. Once cool, spread the icing over the top and decorate as desired.

Why did my icing split?

This can sometimes happen if the melted chocolate is too hot when it’s mixed with the butter. Make sure the chocolate has cooled slightly before you add it to the other icing ingredients.

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