Chocolate and Malteser cake
- April 2014
- Serves 16
- Hands-on time 1 hour, oven time 1 hour, plus cooling
This decadent chocolate and Malteser cake would be perfect for a special occasion, birthday or afternoon tea. It can be made a day in advance and finished on the day.
- 49.5g (31.3g saturated)
- 74.1g (59.6g sugars)
You can make the icing the day before, then cover and chill. Take it out of the fridge 20 minutes before you want to ice the cake, to soften.
Freeze the cooled, un-iced sponges, well wrapped in baking paper and cling film, for up to 3 months. Defrost fully before icing.
White chocolate is prone to seizing (hardening) as it melts, so it needs very gentle heating. For best results, melt with the double cream in a heatproof bowl over a pan of hot but not simmering water, stirring occasionally. Don’t let the bowl touch the water.
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