Chocolate ‘Malt’eser Traybake
Chocolate ‘Malt’eser Traybake: a soft chocolate and malt flavoured sponge topped with a silky smooth malt swiss meringue buttercream AND cute malteser bunnies <3
Hello lovely bakers and welcome back to another scrummy TRAYBAKE recipe from my very first traybake series!
There’s a theme to this week ….Easter…. I mean, dare I mention that it’s nearly here?! The shops are full of chocolate and all kind of goodies including these cute malteser bunnies! The only thing better than maltesers in my opinion are maltesers in bunny form and I am obsessed with them!! The Malteser bunnies sit proudly on top of this soft, moist and malty chocolate cake and are a delightful combination.
I think the reason maltesers are such a huge hit is down to the delicious malty flavour, and for me the best way to pack this cake full of that scrummy flavour is by adding Horlicks to the cake and the buttercream. Just lifting the lid off the Horlick’s makes me instantly think of maltesers and that smell is so comforting to me. I have so many happy memories of enjoying maltesers and that’s what really inspired this recipe… along with the packets of malteser bunnies that have been collecting in my cupboard xD
The sponge in this recipe is super chocolatey and I LOVE it, and what’s better than chocolate cake?! …..Chocolate cake topped with a silky malt swiss meringue buttercream of course! I’m also a little obsessed and totally in love with swiss meringue buttercream at the moment, it’s not as sweet as traditional buttercream that’s made with icing sugar and I think that’s why I enjoy it so much. Swiss meringue buttercream starts as you’d expect, as swiss meringue, and you add in unsalted butter to create a smooth and delicious topping to any cake. You can find me using swiss meringue buttercream in other bakes such as my Lemon & Elderflower Traybake as it really does compliment different types of cake without detracting from the main flavour… and in this case it’s malty goodness. YUM!!!
Oh my, just look at that buttercream! I opted to spread a nice thick layer on top and it was definitely the best idea as the malty flavour really comes through in the buttercream. I’ve sliced the cake into quite large pieces so I could fit a malteser bunny on top but you can cut them smaller and share the baked goodness even further! <3
Like with previous traybakes I’ve published on my blog the recipe has been specifically designed to fit a 12inch x 9inch traybake tin so you can use the same tin for so many different cakey options. The recipe follows the standard method of making a sponge with the addition of melted chocolate and malt powder. The buttercream is a little effort but I promise it is so worth it once you taste it all together!
I hope you enjoy making this recipe as much as I have and as much as my taste testers loved eating it!
- 225g butter (I used stork)
- 225g caster sugar
- 4 medium eggs
- 200g self raising flour
- 50g cocoa powder
- 150g milk chocolate
- 50g malt powder (I used Horlick’s)
- 1tsp baking powder
- 1 tbsp milk
For the Buttercream
- 2 medium egg whites
- 150g caster sugar
- 200g unsalted butter, softened, cubed
- 2 tbsp malt powder
- 3 packs of malteser bunnies
- Preheat the oven to 160C fan/180C/Gas Mark 4/ 350F and line a 12inch x 9inch traybake tin and set aside.
- Melt the milk chocolate in a glass bowl over a pan of boiling water or in short bursts of 30 seconds in the microwave. Leave to cool whilst you start the cake.
- To make the cake; cream the butter and sugar together until soft, fluffy and combined. Add in the eggs and 4 tbsp of the flour, stir until fully combined. Add in the melted chocolate, milk and cocoa powder and stir well. Add in the baking powder, malt powder and remaining flour and stir until combined. Be careful not to over mix at this stage. Turn out the mixture into the tin and bake for 25 – 28 minutes. You’ll know the cake is ready when it bounces when touched and a skewer comes out clean when inserted into the middle of the cake.
- Leave the cake to cool whilst you make the buttercream. To make the buttercream place the egg whites and sugar in a glass bowl over a pan of boiling water. Be sure not to let the water touch the bottom of the bowl. Gently whisk the egg whites and sugar together over the heat to cook the eggs and to ensure the sugar has dissolved. You can check whether it’s ready by rubbing a little of the mixture between your fingers, if its smooth it’s done. The temperature on a sugar thermometer should read 71C to make sure the egg whites are cooked.
- Once the sugar has dissolved remove the bowl from the heat and transfer it to a stand mixer or clean bowl if using a hand whisk. Whisk the mix for at least 10 minutes until you get stiff peaks, it will look nice and shiny at this stage too. Once at this stage add the cubes of butter in slowly until combined and a buttercream starts to appear. It may look curdled at one point but carry on and keep whisking for a couple of minutes after all the butter is in. Add in the malt powder and give it one final whisk.
- Once the cake is cool spread the buttercream on top and arrange your malteser bunnies before cutting. You can slice into 12 pieces for large servings or smaller if you like. Enjoy!
Happy Baking all!!
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