Malteser Drip Cake
This Malteser Drip Cake has four layers of chocolate cake. Malt buttercream, Malteser spread a chocolate drip and topped with lots of Malteser goodness.
Servings: 16 Servings
Ingredients
For the Chocolate Cake
- 450 g Unsalted Butter or Stork
- 450 g Light Brown Sugar
- 400 g Self-Raising Flour
- 50 g Cocoa Powder
- 9 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 30 ml Whole Milk
For the Malt Buttercream
- 750 g Icing Sugar
- 50 g Malt Powder
- 400 g Unsalted Butter
For the Chocolate Drip
- 100 g Milk or Dark Chocolate
- 100 g Double Cream
For the Decoration
- Maltesers Spread
- Maltesers
- Malteser Buttons
Instructions
To Make the Chocolate Cake
- Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof paper and leave them to the side.
- In a large bowl, cream together the sugar and butter until light and fluffy
- Add in the flour, cocoa powder, eggs, baking powder, vanilla extract, and milk. Whisk until all the ingredients are combined.
- Pour the mixture into the two cake tins and bake in the oven for 45-50 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Malt Buttercream
- Once your cakes have cooled make the buttercream.
- In a bowl mix together the Icing Sugar, Malt Powder and Butter until combined. If the mixture is too thick add 1 tbsp of whole milk and mix again. Repeat until the buttercream is the desired consistency.
To Decorate
- Once the cakes have cooled completely, level and half each cake so you end up with four layers.
- Place your first cake on your serving plate and spread the buttercream on top. Smooth using a spatula, don’t worry if any of the buttercream splodges out the side.
- Repeat until all four cakes are stacked.
- Smooth the buttercream around the sides of the cake and into any gaps. Smooth using a cake smoother. Don't worry if you can still see the cake through the buttercream this is just our crumb coat.
- Pop the cake into the fridge for 30 minutes or so until the buttercream has set.
- Once the buttercream has set remove the cake from the fridge and spread the remaining buttercream onto the top of the cake. Using a palette knife smooth the buttercream onto the top of the cake and around the sides.
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
- Smooth the top of your cake using your angled palette knife.
- Put the cake back into the fridge for 30 minutes for the buttercream to set.
- Any leftover buttercream pop into a piping bag and leave to one side.
Make the Chocolate Drip
- Pop the chocolate in a bowl. In a separate bowl or jug add the double cream and heat in the microwave on 20-second bursts.
- You don't want the cream to be boiling but you don't want it to be too cool, the perfect temperature is when there is steam coming from the cream.
- Pour the cream over the chocolate and leave for 5 minutes.
- Stir the chocolate and cream mixture until the chocolate is completely melted and the mixture smooth. If there are any stubborn pieces of chocolate that haven't melted pop the whole mixture back into the microwave for 20-seconds and stir again.
- Add the chocolate to a piping bag and either snip the tip of the bag off or use a small round nozzle.
- Go around the edge of the cake and encourage it to drip. I do this by holding the piping bag ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
- Put the cake back into the fridge until the chocolate drip has set.
- Once the chocolate drip has set, decorate the top of the cake by spreading some Malteser Spread over the top. Pipe any leftover buttercream onto the top of the cake and decorate with Maltesers!
Notes
- This cake will last for 3+ days.