Mary Berry’s Malted Chocolate Cake is a decadent, rich, and moist chocolate cake that brings together the comforting flavors of malt and chocolate in perfect harmony. The cake itself is an indulgent blend of soft, spongy layers filled with a creamy, smooth malted chocolate buttercream. With a touch of nostalgia from the classic malted milk powder, this cake evokes the comforting taste of childhood sweets while offering a sophisticated dessert experience. The malted milk powder not only enhances the chocolate flavor but adds a subtle sweetness and creaminess that elevates the entire cake.
Mary Berry, the beloved British baker and television personality, has perfected this cake to become one of her signature recipes. Her version of malted chocolate cake is rich yet not overly heavy, making it the perfect treat for various occasions – from afternoon teas to birthday celebrations, or simply as a personal indulgence with a cup of tea. It’s a cake that combines both texture and flavor, with a sponge that’s moist and airy, paired with a luscious filling that melts in your mouth. If you’re a fan of chocolate and malt, this cake is a must-try.
Mary Berry’s Malted Chocolate Cake Recipe
Ingredients Needed
To make Mary Berry’s Malted Chocolate Cake, you’ll need a selection of straightforward yet flavorful ingredients. Most of them can be found in your kitchen pantry, but you’ll want to make sure you get a good quality chocolate and malted milk powder to get the best results.
For The Cake
- Plain Flour (250g) – This forms the base of the cake. Mary Berry uses plain flour rather than self-raising flour because you’ll be adding baking powder separately for better control over the rise.
- Cocoa Powder (50g) – Unsweetened cocoa powder gives the cake its deep, rich chocolate flavor. Choose a high-quality cocoa for the best taste.
- Baking Powder (1 tsp) – The leavening agent that helps the cake rise to a fluffy, light texture.
- Caster Sugar (200g) – A fine, granular sugar that dissolves easily, ensuring the cake is sweet and evenly mixed.
- Unsalted Butter (200g) – Softened butter is key to creating the rich, tender crumb of the cake. The butter should be at room temperature so it mixes smoothly with the other ingredients.
- Eggs (4 large) – The eggs provide structure and moisture, giving the cake its lift and texture.
- Full-Fat Milk (200ml) – Adds moisture and helps bind the dry ingredients together.
- Malted Milk Powder (4 tbsp) – The star ingredient that gives the cake its signature malty flavor. It’s typically found in stores that carry baking or drink-related ingredients, often in the same section as milk powders or hot chocolate mixes.
For The Frosting
- Unsalted Butter (200g) – Again, softened to room temperature. This makes the frosting velvety smooth.
- Icing Sugar (300g) – Icing sugar (or powdered sugar) gives the frosting a fine texture that ensures it spreads easily and doesn’t have any grit.
- Cocoa Powder (2 tbsp) – Adds extra chocolate flavor to the frosting and helps balance the sweetness.
- Malted Milk Powder (3 tbsp) – To infuse the frosting with that signature malt flavor.
- Full-Fat Milk (2-3 tbsp) – Used to loosen the frosting and make it spreadable.
- Chocolate (100g) – Melted, to intensify the chocolate flavor of the frosting and provide a glossy finish.
Equipment Needed
While this recipe doesn’t require specialized equipment, having a few essential tools on hand will make the baking process smoother. Here’s a list of the basic equipment needed:
- Two 20cm (8-inch) Round Cake Pans – These pans provide the ideal size for the cake, allowing it to bake evenly and make layering easy.
- Mixing Bowls – You’ll need several bowls for the dry and wet ingredients, as well as for the frosting.
- Electric Hand Mixer or Stand Mixer – Though you can mix everything by hand, an electric mixer speeds up the process and helps create a light, airy batter.
- Spatula or Wooden Spoon – To fold ingredients gently and scrape down the sides of the bowl.
- Sifter or Fine Mesh Sieve – To sift the flour, cocoa powder, and malted milk powder, ensuring there are no lumps in your dry ingredients.
- Cooling Rack – After baking, you’ll need to cool the cakes evenly on a rack to avoid them becoming soggy at the bottom.
- Offset Spatula – Perfect for spreading the frosting evenly across the layers of cake without disturbing the sponge.
- Palette Knife – Useful for smoothing out the frosting for a professional finish.
Instructions To Make Mary Berry’s Malted Chocolate Cake
1. Preheat And Prepare Pans
Start by preheating your oven to 180°C (350°F), and grease and line your cake pans with parchment paper. This ensures your cakes won’t stick and will come out perfectly shaped.
2. Mix Dry Ingredients
In a large bowl, sift together the plain flour, cocoa powder, baking powder, and malted milk powder. This will ensure that everything is evenly distributed and prevents any lumps in the batter.
3. Cream Butter And Sugar
In another bowl, beat the softened butter and caster sugar together using an electric mixer on medium speed until it’s light and fluffy. This step is important as it helps to create a smooth and airy cake texture.
4. Add Eggs
Add the eggs, one at a time, to the creamed butter mixture. Beat well after each addition. If the mixture looks a little curdled, don’t worry – you’ll smooth it out with the dry ingredients later.
5. Combine Wet And Dry Ingredients
Now, alternately add the dry ingredients and the milk to the butter and egg mixture. Start with a third of the dry ingredients, followed by half the milk, and repeat until all the ingredients are combined. Mix until smooth, but don’t overbeat.
6. Bake The Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean. Once baked, let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make The Frosting
While the cakes are cooling, prepare the frosting. In a bowl, beat the softened butter until smooth, then gradually add the icing sugar, cocoa powder, and malted milk powder. Add milk as needed to achieve a smooth, spreadable consistency. Lastly, fold in the melted chocolate and mix until fully combined.
8. Assemble The Cake
Once the cakes are cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer of cake on top and cover the entire cake with the remaining frosting. Use a palette knife or spatula to smooth the frosting and create a neat finish.
9. Decorate (Optional)
For an extra touch, you can decorate the cake with chocolate shavings, malted milk balls, or even a dusting of cocoa powder for a more polished look.
Tips And Tricks
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This will ensure that the ingredients combine more easily and create a smooth, lump-free batter.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Once all the ingredients are combined, stop mixing.
- Test for Doneness: Since oven temperatures can vary, always perform the skewer test to ensure your cakes are fully baked. Insert a skewer into the center; if it comes out clean, the cakes are done.
- Chill the Frosting: If the frosting feels too soft or runny, chill it in the fridge for 10-15 minutes before applying. This helps it firm up and spread more easily.
- Make It Ahead: This cake keeps well for a few days, so feel free to bake it a day in advance. Just store it in an airtight container to keep it moist.
Mary Berry’s Malted Chocolate Cake is a glorious combination of rich chocolate, malty sweetness, and a smooth, creamy frosting. It’s an easy yet elegant dessert that is sure to impress at any occasion, whether it’s a casual afternoon tea or a special celebration. With its fluffy texture, indulgent flavor, and nostalgic touch of malted milk, this cake has all the hallmarks of a classic that you’ll want to make again and again. Follow the recipe’s simple steps, use a little patience while assembling the layers, and you’ll have a cake worthy of any baking enthusiast’s repertoire.
Easy Recipe Variations For Mary Berry’s Malted Chocolate Cake
Mary Berry’s Malted Chocolate Cake is already a delightful treat that balances the rich flavors of chocolate and malt perfectly. However, there are several ways you can tweak the recipe to fit different tastes, dietary preferences, or to simply put a unique twist on this already classic dessert. Here are some easy recipe variations to consider:
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Different Flours For A Gluten-Free Twist
If you’re catering to those who need to avoid gluten, you can replace the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum to help give the cake structure. Alternatively, you could experiment with almond flour or coconut flour for a slightly denser, nutty flavor, though these may require adjusting the liquid content slightly to maintain the cake’s moisture.
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Add A Fruity Element
While the malted chocolate flavor is the star of the show, introducing fruit can elevate the cake’s flavor profile. Fresh raspberries or blackberries, either folded into the batter or used as a garnish, bring a refreshing tartness that complements the sweet richness of the chocolate. For a more indulgent twist, caramelized bananas would blend beautifully with the malted chocolate flavor.
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Experiment With Different Malts
Mary Berry’s original recipe calls for malted milk powder, but you could also experiment with other malted powders or even barley malt syrup. The choice of malt affects the depth of flavor and sweetness. Barley malt syrup offers a more subtle, earthy sweetness, while other malted powders may bring a stronger malty taste. Feel free to swap them out depending on the flavor intensity you desire.
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Coffee Infusion For A Deeper Flavor
Adding a small amount of brewed coffee (or espresso) to the batter can intensify the chocolate flavor, making it even more indulgent. Coffee and chocolate are a classic pairing, and a touch of coffee enhances the malt without overpowering it. You can also experiment with flavored coffees, such as hazelnut or caramel, for a unique twist.
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Frosting Variations
Mary Berry’s cake typically uses a chocolate frosting or ganache, but you can mix it up. A malted buttercream frosting, made with a combination of butter, powdered sugar, and a generous spoonful of malted milk powder, gives a slightly different texture and flavor. For a lighter option, you could whip up a malted whipped cream frosting, which would be fluffier and less dense than buttercream.
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Vegan Version
For those following a plant-based diet, you can easily swap out the dairy and eggs in this recipe. Use a plant-based milk (such as almond, oat, or soy milk), vegan butter, and a flax egg (made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to set for 5 minutes). Additionally, you can opt for a dairy-free chocolate for the frosting.
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Chocolate Variations
Play around with different types of chocolate for the cake and frosting. Use dark chocolate for a more intense flavor or white chocolate for a milder sweetness. You can even use a combination of milk and dark chocolate for a balanced taste. Chopped chocolate chunks or chocolate chips mixed into the batter can also add texture and extra bursts of chocolate in every bite.
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Malt And Nut Combo
To add some texture and complexity, fold in chopped nuts such as hazelnuts, pecans, or almonds into the batter. The nutty flavor complements the malted chocolate perfectly, and the crunch of the nuts gives the cake a delightful contrast to its soft crumb.
With these variations, you can easily adapt Mary Berry’s Malted Chocolate Cake to suit different tastes, preferences, or dietary restrictions without compromising on the cake’s deliciousness!
Storing Leftovers
While it’s unlikely that Mary Berry’s Malted Chocolate Cake will last long once served, if you do find yourself with leftovers, it’s important to store them properly to maintain the cake’s moistness and flavor. Here’s how to keep your cake fresh:
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Room Temperature Storage
If you plan on eating the leftovers within a few days, you can store the cake at room temperature. Simply wrap the cake in plastic wrap or place it in an airtight container. This will help lock in moisture and prevent it from drying out. Be sure to keep the cake in a cool, dry place away from direct sunlight or heat sources, as warmth can cause the frosting to melt or the cake to dry out.
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Refrigeration
If you’re keeping the cake for longer than a few days, refrigerating it is the best option. Wrap the cake tightly in plastic wrap or store it in an airtight container to avoid it absorbing any odors from the fridge. The frosting may firm up a bit in the fridge, but it will soften again at room temperature. If you have layered frosting, consider keeping the cake unwrapped until you’re ready to eat it to maintain its soft texture.
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Freezing Leftovers
Freezing the cake is a great option if you want to preserve it for a longer period (up to 3 months). Cut the cake into individual slices or keep it whole, and wrap it tightly in plastic wrap. Then place it in a resealable freezer bag or airtight container. To thaw, leave the cake at room temperature for a few hours or overnight. When thawed, it should taste just as fresh as the day it was made!
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Frosting Considerations
If your cake is frosted with a buttercream or whipped cream topping, it’s best to store the leftovers in the fridge. These frostings can soften and become messy at room temperature, so refrigerating will help them maintain their shape. If you’ve used ganache, it may firm up when chilled, but it will return to its glossy, smooth texture once it warms to room temperature.
Storing Mary Berry’s Malted Chocolate Cake correctly will allow you to enjoy it for days, maintaining its flavor, moistness, and that irresistible chocolate-malt goodness.
What To Eat With Mary Berry’s Malted Chocolate Cake?
While Mary Berry’s Malted Chocolate Cake is a treat on its own, it’s always fun to pair it with complementary sides or beverages to elevate the experience. Here are some perfect pairings to consider:
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Beverages
- Coffee or Espresso: A rich cup of coffee, especially an espresso or a mocha, complements the chocolatey richness of the cake beautifully. The bitter notes of coffee contrast the sweetness of the cake, enhancing the malted chocolate flavor.
- Milk: For a more classic pairing, a cold glass of milk works wonders. The creamy texture of the milk enhances the cake’s smooth, velvety frosting and creates a nostalgic treat.
- Hot Chocolate: If you’re craving something extra indulgent, why not go all in with a rich hot chocolate? You can even add a dash of malt powder to your hot cocoa for a more synergistic experience.
- Tea: A mild, slightly floral tea like Earl Grey or a black tea with hints of bergamot is another great option. The citrusy notes will balance the rich, sweet malt flavors of the cake, providing a refreshing contrast.
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Side Dishes
- Whipped Cream or Ice Cream: While the cake is decadent on its own, a dollop of freshly whipped cream or a scoop of vanilla or chocolate ice cream can add a luxurious, creamy texture. For a fruity twist, try pairing the cake with a scoop of raspberry sorbet for a tart contrast.
- Fresh Fruit: Fresh berries, such as strawberries, raspberries, or blueberries, offer a tart and juicy contrast that cuts through the sweetness of the cake. A drizzle of raspberry coulis or a sprinkle of powdered sugar over the berries can add a touch of elegance.
- Nuts: Chopped toasted nuts, like almonds, hazelnuts, or pecans, can be sprinkled on top of the cake or served alongside to add a bit of crunch and nutty flavor, which complements the malt and chocolate.
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For A Full Meal Experience
If you’re serving the cake as part of a larger meal or a dessert table, consider pairing it with lighter options such as:
- Salads: A simple green salad with a tangy vinaigrette or a citrus salad with mint and feta would offer a fresh contrast to the richness of the cake.
- Cheese: A cheese platter, particularly with soft cheeses like Brie, Camembert, or a mild goat cheese, pairs well with the chocolate cake. The creaminess of the cheeses balances out the richness of the cake.
Conclusion
Mary Berry’s Malted Chocolate Cake is a timeless recipe that brings together the comforting sweetness of chocolate and the earthy, rich flavor of malt in every bite. Whether you’re looking to make a few tweaks to the original recipe or experimenting with different frostings, fruits, or flours, there are endless possibilities for making this cake your own. The cake stores well, so you can enjoy it for days, and pairing it with the right beverages or sides can elevate the entire experience.
Whether you’re preparing it for a special occasion, a family gathering, or simply treating yourself to something sweet, Mary Berry’s Malted Chocolate Cake never fails to impress. With its versatility, it’s a dessert that can be adapted to suit any flavor preference or dietary need, making it a cake that can be enjoyed by everyone.
FAQs
What Ingredients Are Needed For Mary Berry’s Malted Chocolate Cake?
To make Mary Berry’s malted chocolate cake, you’ll need basic baking ingredients including self-raising flour, cocoa powder, baking powder, caster sugar, butter, eggs, and milk. The key ingredient that gives the cake its signature flavor is malted milk powder, which adds a delicious malty taste. You’ll also need to make a simple buttercream frosting using icing sugar, butter, and more malted milk powder.
How Do You Make Mary Berry’s Malted Chocolate Cake Moist And Fluffy?
To achieve a moist and fluffy texture, it’s important to carefully follow the method. Start by using room temperature butter and eggs to help create a smooth batter. The malted milk powder contributes both to the flavor and moisture. Additionally, incorporating a small amount of milk helps to keep the cake light. Be sure not to overmix the batter, as this can result in a dense cake. Lastly, bake the cake at the correct temperature, and ensure it’s cooked through but still soft when tested with a skewer.
Can I Make Mary Berry’s Malted Chocolate Cake Ahead Of Time?
Yes, you can definitely make Mary Berry’s malted chocolate cake ahead of time. After baking, let the cake layers cool completely, and then store them in an airtight container. You can also freeze the layers for up to 3 months if you want to prepare them well in advance. Frost the cake just before serving to keep the buttercream fresh and to prevent the cake from becoming soggy.
