Mary Berry Malted Chocolate Cake Recipe

If you love rich chocolate cakes with a deep malted flavor, this Mary Berry Malted Chocolate Cake Recipe is a wonderful bake to try. The sponge is soft, moist, and packed with chocolate, while the malted chocolate frosting adds a creamy and slightly caramel-like sweetness. Despite its impressive appearance, this cake is straightforward enough for confident beginners. Expect around 30 minutes of preparation time and approximately 1 hour 30 minutes from start to finish, including cooling and decorating.

Ingredients

For the Chocolate Cake

• 225g self-raising flour
• 50g cocoa powder
• 1 teaspoon baking powder
• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 3 tablespoons milk

For the Malted Chocolate Frosting

• 250g unsalted butter, softened
• 400g icing sugar, sifted
• 75g malted milk powder
• 2 tablespoons cocoa powder
• 2 tablespoons milk

For Decoration

• Chocolate curls or chocolate shavings

How to Make Mary Berry Malted Chocolate Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
• Mix the dry ingredients: Place the self-raising flour, cocoa powder, and baking powder into a large bowl and stir together until evenly combined.
• Cream the butter and sugar: In a separate mixing bowl, beat the softened butter and caster sugar until pale, fluffy, and light in texture.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition to create a smooth batter.
• Finish the batter: Fold the dry ingredients into the mixture, then add the milk. Stir gently until smooth and fully incorporated.
• Fill the tins: Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
• Bake the cakes: Bake for 25 to 30 minutes until risen and springy to the touch. A skewer inserted into the center should come out clean.
• Cool completely: Leave the cakes in the tins for 5 minutes before transferring to a wire rack to cool completely.
• Prepare the frosting: Beat together the butter, icing sugar, malted milk powder, cocoa powder, and milk until light, fluffy, and smooth.
• Assemble the cake: Spread a generous layer of frosting over one sponge, place the second sponge on top, then cover the top and sides with the remaining frosting.
• Decorate and serve: Finish with chocolate curls or chocolate shavings before slicing and serving.

Tips for the Best Malted Chocolate Cake

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the suggested baking time ends.

How do I get a lighter sponge?

Make sure the butter is softened and beat it thoroughly with the sugar until pale and fluffy.

Can I make the frosting smoother?

Add an extra tablespoon of milk and beat for another minute until silky and spreadable.

How do I stop the cake from sinking?

Avoid opening the oven door during the first 20 minutes of baking and ensure all ingredients are measured accurately.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add fresh raspberries for a fruity contrast.
• Pair with vanilla ice cream.
• Serve as a birthday or celebration cake.
• Dust lightly with cocoa powder before serving.

Storage

Room Temperature

Store in an airtight cake container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the unfrosted sponge layers for up to 3 months. Wrap tightly in cling film and foil before freezing.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Mary Berry Malted Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

30

minutes

Cooking time

30

minutes

Total time

90

minutes

Calories

520

kcal

1

hour 

A rich and moist chocolate layer cake filled and covered with creamy malted chocolate frosting. Perfect for birthdays, celebrations, and chocolate lovers.

Ingredients

• 225g self-raising flour

• 50g cocoa powder

• 1 tsp baking powder

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 3 tbsp milk

• 250g unsalted butter

• 400g icing sugar

• 75g malted milk powder

• 2 tbsp cocoa powder

• 2 tbsp milk

• Chocolate curls for decoration

• Butter for greasing tins

• Baking parchment

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
• Mix flour, cocoa powder and baking powder in a bowl.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Fold in dry ingredients and milk until smooth.
• Divide between tins and bake for 25 to 30 minutes.
• Cool completely on a wire rack.
• Beat butter, icing sugar, malted milk powder, cocoa and milk until smooth.
• Fill and cover the cake with frosting. Decorate with chocolate curls.

Notes

• Use room-temperature ingredients for the best texture.
• Allow the cakes to cool fully before frosting.
• The sponge layers can be frozen for up to 3 months.