Mary Berry’s Malted Chocolate Cake: A Beginner‑Friendly Classic

Ready to bake a cake that looks bakery‑level but feels completely doable? Mary Berry’s Malted Chocolate Cake is the perfect bridge between “I’m new to baking” and “I want to impress.” With a light, fluffy crumb, a silky malted chocolate icing, and a crown of crunchy Maltesers, this recipe has become a real crowd‑pleaser and family favourite. In this post we’ll walk you through everything you need to know— from the story behind the cake, through a deep dive on each ingredient, to a step‑by‑step guide that even a novice can follow with confidence. By the end, you’ll have a delicious, Instagram‑ready dessert that serves 8‑10 people and only takes about an hour of active time (plus cooling).

Meal Profile

Why This Cake Works for All Skill Levels

1. Simple equipment – You only need two 20 cm round sandwich tins, a mixer (or sturdy whisk), and a few basic kitchen tools.
2. Few steps, clear sequence – The method is broken into five logical stages: prep, batter, bake, icing, and assembly.
3. Built‑in flavor boosters – Malted chocolate drink powder (think Ovaltine) adds depth without requiring any advanced technique.

Because the cake leans on familiar pantry staples and a straightforward mixing method, you’ll spend most of your time enjoying the aromas rather than troubleshooting.

Ingredient Highlight

Below is the full ingredient list, presented in the order you’ll use them. Understanding each component helps you troubleshoot, substitute, or simply appreciate what you’re creating.

• 30 g malted chocolate drink powder, such as Ovaltine – Provides the signature malted flavor that sets this cake apart from a standard chocolate sponge.
• 30 g cocoa powder – Gives the deep chocolate colour and taste.
• 225 g butter, softened, plus extra for greasing – Butter creates a tender crumb and a rich mouthfeel.
• 225 g caster sugar – Fine‑grained sugar dissolves quickly, ensuring a smooth batter.
• 225 g self‑raising flour – The built‑in leavening (baking powder) gives the cake its lift.
• 1 tsp baking powder – An extra boost of rise, especially helpful if your self‑raising flour is a bit old.
• 4 eggs – Eggs act as a binder and add structure and moisture.
• 3 tbsp malted chocolate drink powder (additional for the icing) – Reinforces the malted note in the frosting.
• 1½ tbsp hot milk – Dissolves the malted powder for a silky icing base.
• 125 g butter, softened (for the icing) – Creates a creamy, spreadable texture.
• 250 g icing sugar, plus extra for dusting – Sweetens and stiffens the frosting; the extra dusting adds a decorative finish.
• 50 g dark chocolate (≥50 % cocoa solids), melted – Adds richness and a glossy sheen to the icing.
• 1 tbsp boiling water – Gives the frosting a glossy, almost mirror‑like finish.
• About 20 Maltesers, to decorate – Crunchy malted chocolate balls that double as a visual centerpiece and a textural surprise.

Quick Substitution Guide

Step‑by‑Step Instructions

Tip: Read through all steps before you start. Gather every ingredient and tool so the process stays smooth and enjoyable.

1. Prepare the tins – You will need two 20 cm round sandwich tins. Preheat the oven to 180 °C (160 °C fan) / Gas mark 4. Grease the tins with butter and line the bases with baking paper. This prevents sticking and makes it easy to lift the cakes out later.

2. Create the chocolate‑malt paste – Measure the 30 g malted chocolate drink powder and 30 g cocoa powder into a large bowl. Pour over 2 tablespoons of water and mix until you have a smooth, glossy paste. This step ensures the powders are fully hydrated, eliminating any gritty texture in the final crumb.

3. Combine the cake batter – Add the softened 225 g butter, 225 g caster sugar, 225 g self‑raising flour, 1 tsp baking powder, and the 4 eggs to the paste. Beat the mixture until it is smooth, light, and slightly fluffy. The batter should fall from the whisk in a ribbon‑like stream.

4. Portion and bake – Divide the batter evenly between the prepared tins, smoothing the tops with a spatula. Slide the tins onto the middle rack and bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Once baked, set the tins aside to cool for 5 minutes, then turn the cakes out onto a wire rack to cool completely.

5. Make the malted chocolate icing – In a clean bowl, measure the remaining 3 tbsp malted chocolate drink powder. Add the 1½ tbsp hot milk and whisk until smooth. Incorporate the softened 125 g butter, then gradually add the 250 g icing sugar, mixing continuously. Melt the dark chocolate (50 g) and stir it in, followed by the 1 tbsp boiling water. The water creates a glossy finish that makes the icing look professionally glazed.

6. Assemble the cake – Place one cooled cake layer on a serving plate. Spread half of the malted chocolate icing over its top, using a palette knife or offset spatula. Gently place the second cake layer on top, forming a “sandwich.”

7. Finish with a swirled frosting – Pipe or spread the remaining icing over the top of the cake. Using the tip of a rounded palette knife, create a swirled effect: start from the centre and work outward in gentle, concentric circles. This decorative swirl adds visual drama and signals that you’ve taken the time to finish the cake beautifully.

8. Add the finishing touches – Arrange the Maltesers evenly over the top, pressing them lightly into the icing so they adhere. Finally, dust the entire cake with a light sprinkling of extra icing sugar for a snowy, elegant look.

9. Serve and enjoy – Let the cake sit for a few minutes to allow the icing to set. Slice with a hot, dry knife for clean cuts, and serve with a dollop of whipped cream or a scoop of vanilla ice cream if you like extra indulgence.

Serving Suggestions & Variations

Classic Presentation

• Plate it right – Position the cake on a white porcelain plate or a simple cake stand. The contrast makes the dark chocolate and golden Maltesers pop.
• Accompaniments – A small side of fresh berries (raspberries or strawberries) adds a bright, acidic counterpoint to the sweet malt. A drizzle of caramel sauce can also elevate the flavor profile.

Seasonal Twists

Dietary Adjustments

• Gluten‑free – Substitute the self‑raising flour with a 1:1 gluten‑free flour blend and add 1 tsp extra baking powder.
• Vegan – Replace butter with a plant‑based spread, use a flax‑egg mixture (1 tbsp ground flaxseed + 3 tbsp water per egg), and swap dairy dark chocolate for a vegan equivalent. The malted drink powder is already dairy‑free, so the core flavor remains intact.

Creative Garnishes

• Edible gold leaf – For a truly show‑stopping cake, apply a few flecks of edible gold leaf on top of the Maltesers.
• Chocolate shards – Break a block of dark chocolate into irregular shards and arrange them around the base of the cake for added texture.
• Coffee drizzle – Mix a tablespoon of strong espresso with a bit of melted chocolate and drizzle over the icing for a mocha twist.

Conclusion

Mary Berry’s Malted Chocolate Cake proves that elegance doesn’t have to be intimidating. With an easy difficulty rating, straightforward ingredients, and a concise five‑step method, this cake is tailor‑made for beginner‑to‑intermediate cooking enthusiasts who want to create something truly special.

By mastering the simple techniques—creating a smooth batter, achieving a glossy malted icing, and executing a clean swirl—you’ll gain confidence that translates to countless other baking projects. Whether you serve it at a family gathering, a casual tea party, or a festive celebration, the combination of moist chocolate sponge, malt‑infused frosting, and crunchy Maltesers will delight every palate.

So preheat that oven, line those tins, and let the sweet scent of malted chocolate fill your kitchen. Your Mary Berry’s Malted Chocolate Cake is just a few minutes away from becoming the new star of your dessert repertoire. Happy baking!

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