I remember the first time I stumbled across Nigella Lawson’s Malteser Cake. It was during one of those late-night recipe rabbit holes I often get lost in. I was in the mood for something indulgent, but not too complex. I wanted a dessert that was simple yet packed with that irresistible, sweet, and creamy charm. And there it was – a cake made with Maltesers, one of my all-time favorite chocolates.
After reading through the recipe, I couldn’t resist. I had to try it. The cake came together in no time, and it quickly became one of those desserts that people ask for again and again. What struck me most about Nigella’s recipe wasn’t just the rich flavor, but the simplicity of it. No need for fancy equipment or intricate steps. It was almost as if Nigella was saying, ’Relax, enjoy the process, and let the magic happen in the kitchen.’ If you’ve never tried it, I highly recommend you do.
Nigella Lawson’s Malteser Cake Recipe
Nigella Lawson has a way of turning any dessert into a celebration, and this Malteser Cake is no exception. The beauty of her recipes is their accessibility. You don’t need to be a seasoned baker to get this cake right. What I loved most about this one was the combination of a rich chocolate sponge with the crunchy sweetness of Maltesers – a perfect balance of textures.
When I first baked this cake, I was amazed by how straightforward it was. The cake itself is moist, dense, and deeply chocolatey, while the topping of whipped cream and crushed Maltesers adds that little touch of luxury. The cake isn’t just for special occasions. It’s the kind of dessert you could bake on a lazy Sunday afternoon or even for a last-minute treat when friends come over.
Ingredient List
When I looked at the ingredient list, I thought, ’That”s it”? A few simple pantry staples, and the rest is all about the Maltesers. Here’s what you’ll need:
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For The Cake
- 200g of butter
- 200g of caster sugar
- 200g of plain flour
- 2 teaspoons of baking powder
- 2 tablespoons of cocoa powder
- 3 large eggs
- 200g of Maltesers (keep some aside for decoration)
- A pinch of salt
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For The Icing
- 300ml of double cream
- 150g of chocolate (milk or dark, depending on your preference)
- 100g of Maltesers (for topping)
When I first looked at these ingredients, I was happy to see that most of it was stuff I already had in my kitchen. The key to this cake is, of course, the Maltesers, which give the cake that unmistakable malted crunch.
How To Make Nigella Lawson’s Malteser Cake?
I’ll never forget how easy it was to bring this cake together. Here’s the step-by-step process, which you’ll find just as effortless as I did:
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Prepare The Oven And Pans
Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake pans with baking paper. This is key, because you want the cake to come out of the pans cleanly.
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Mix The Wet Ingredients
In a bowl, cream together the butter and sugar until it’s light and fluffy. I’ve found that using room temperature butter really helps with this step. Add the eggs one at a time, beating well after each addition.
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Add The Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these into the wet mixture. You want it to be smooth and thick, with no lumps.
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Add The Maltesers
Crush about 200g of Maltesers, but leave them chunky! Then gently fold them into the batter. The little bits of Malteser will create that lovely malted texture in the cake.
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Bake The Cake
Divide the mixture between the two cake pans and bake for 25-30 minutes. I always check with a toothpick to make sure the cake is done. It should come out clean when inserted into the center.
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Make The Icing
While the cake is cooling, make the icing. Gently heat the double cream until it’s warm but not boiling. Pour it over the chopped chocolate and stir until it’s melted and smooth. Let it cool down a little before whipping it to soft peaks.
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Assemble The Cake
Once the cakes are cooled, place one on a serving plate. Spread a layer of icing on top. Put the second cake on top, then cover the entire cake with the remaining icing.
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Decorate
Crush the remaining Maltesers and sprinkle them generously over the top of the cake. The crunch of the Maltesers against the smooth chocolate icing is just perfect.
Things I Learned
Making this cake was a fun learning experience for me. Here are some things I picked up along the way:
- Room temperature ingredients: The importance of using butter and eggs at room temperature can’t be overstated. It makes the mixing process smoother and helps the cake rise more evenly.
- Texture is key: Crushing the Maltesers to the right consistency – not too fine, not too chunky – made a huge difference in how the cake felt. Too small, and it would have just blended into the batter. Too big, and you lose that texture when eating.
- Chill the icing: I found that letting the chocolate and cream mixture cool down before whipping it helped the icing hold better on the cake, giving it that thick, luxurious texture.
- Cake cooling time: Don’t rush the cooling process! If the cakes are even a little warm when you start icing, the icing can melt and become runny. Patience is essential here.