Malteaser cake

Back in the days of secondary school, me and a mate (inspired by would make mega-sized cakes for people’s birthday.

There was the 2ft mars bar, the mother of all jamie dodgers and the wagon wheel that was the size of a car tyre.

So, when I saw a recipe online for a malteaser cake, I knew that I had to give it a go. You know, for old times sake.

Recipe (adapted from Poiresauchocolat):


For the cake:

1 cup butter

1 cup self raising flour

1/2 cup caster sugar

1/2 cup cane sugar

1/2 cup horlicks powder

4 eggs

1 teaspoon baking powder

3 tablespoon milk

3 tablespoon boiling water

200g malteasers (both white and milk chocolate work well!)

For the ganache:

100g good quality dark chocolate

200ml double cream

3 tablespoon horlicks

1 tablespoon icing sugar


  1. Line a 9″ loose bottom cake tin with baking paper
  2. Pre-heat the oven to 180c
  3. Cream the butter and sugar till fluffy (to ensure the mixture is lump free, try part melting the butter beforehand!). I used a combination of caster and cane sugar as cane sugar gives the cake a hint of caramel. You can use caster sugar instead.
  4. Beat in the eggs, one at a time
  5. Sift in the flour and baking powder.
  6. In a mug, combine the boiling water with the horlicks powder until you have a thick paste. Pour the milk, the malteasers and the horlicks mixture into the cake mix.
  7. Combine well and ensure that some of the malteasers are near the top of the cake mix.
  8. Bake for 45 minutes (try not to open the oven door again until 45 minutes have passed!)
  9. Cool on a wire rack once the cake is cooked.
  10. While the cake is cooling, warm the cream in a saucepan.
  11. Meanwhile, place all the other ganache ingredients in a large bowl
  12. Once the cream is warm (not boiling), pour the cream into the large bowl
  13. Combine well. The mixture should be quite thick.
  14. Slather the ganache all other the cooled cake.
  15. EAT (alternatively, the cake holds well in a cool, dry place for 2 days.)

If you want to make the cake look really awesome, you can also place a load of malteasers on top of the ganache and dust with horlicks powder.


This cake is probably one of my favorite to date: I love horlicks and malteasers anyway, but the addition of horlicks into the icing really elevates this cake to a whole new level!

When I took this into the office, I even managed to tempt LK to break her “no treat rule”! THAT is some praise indeed.


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