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Chocolate Malt Cake

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes


  • Ingredients for the hot fudge sauce:
  • 30 g dark chocolate, I used Green & Blacks
  • 20 g cocoa powder
  • 100 g golden syrup
  • 25 g caster sugar
  • 60 ml double cream
  • Ingredients for the cake:
  • 160 g plain flour
  • 70 g cocoa powder
  • 1 1/2 tsp baking powder
  • 120 g butter, at room temp
  • 300 g caster sugar
  • 3 eggs
  • 115 ml buttermilk, well shaken
  • 40 ml vegetable oil
  • 1 tsp vanilla extract
  • Ingredients for the frosting:
  • 900 g icing sugar
  • 150 g unsalted butter, at room temperature
  • 300 g full fat cream cheese, I used Philly
  • 240 ml double cream
  • 120 g Horlick's (or other malt powder not chocolate malt)
  • 2 and 1/2 sharing size bags of Malteser's, for decoration


  • Make the hot fudge sauce first. Place the chocolate and cocoa powder into a heatproof bowl and set aside.
  • Place the golden syrup, sugar and cream into a small saucepan and set over a medium heat. Bring to the boil, stirring continuously and then take off the heat.
  • Pour the hot cream mixture over the chocolate and whisk until smooth.
  • Leave the hot fudge sauce to the side whilst you make the cake. Preheat the oven to 170 degrees C and grease and line 3 cake tins.
  • Sift the flour, cocoa powder and baking powder together in a medium bowl and stir until combined.
  • Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs.
  • Mix until the eggs are well combined, about 1 minute.
  • Place the vanilla extract, buttermilk and oil into a jug and whisk together.
  • Add 3tbsp of the hot fudge sauce and the buttermilk mixture into the egg and sugar mixture.
  • Mix until well combined and smooth, under 1 minute on med-high speed.
  • Add in the dry ingredients and mix until well combined.
  • Divide the batter between the 3 cake tins. I always spoon it in 1 cake tin at a time so I know there's the same amount in each.
  • Place in the oven for 25-30 minutes until an inserted skewer comes out clean.
  • When they come out of the oven poke holes into the cakes and pour the fudge sauce over each cake. If the fudge sauce has become too set, microwave in 10 second increments until runny again.
  • Leave the cakes to cool in the tins completely.
  • Once cool, make the frosting. Place the icing sugar, butter and cream cheese into a large bowl or the bowl of your stand mixer.
  • Mix on a low speed to begin with, so you don't end up with a sugar cloud! Once combined, turn up to med-high speed until light and fluffy.
  • Place the double cream and Horlick's powder into a medium sized bowl and mix together by hand, it comes together really quickly.
  • Add the Horlick's mix into the butter and sugar mix.
  • Mix until light and fluffy, about 1 minute on med-high.
  • Place 1 and 1/4 bags of Malteser's into a medium sized bowl and crush. I use the end of a rolling pin.
  • Place a little frosting onto a plate or cake board and then place the first cake layer top facing up onto the frosting. Spoon some frosting onto the cake and spread until smooth and even. Sprinkle about a handful of crushed Malteser's over the frosting.
  • Place the next layer on top of the frosted cake, top side up. Again, spread frosting over it and sprinkle Malteser's on top.
  • Place the final layer top side down so you get a nice smooth top. Frost the top of the cake using a small offset spatula and the sides with a long straight spatula.
  • To ensure a smooth finish, once I've finished frosting, I dip the spatula into a jug of warm water and then glide it over the frosting.
  • Place Malteser's around the edges of the cake, top and bottom and then sprinkle the remaining crushed Malteser's on top of the cake, et voilĂ !
  • Cake will keep in an airtight container in the fridge for 3-4 days.


Recipe from The Hummingbird Bakery: Home Sweet Home