Mary Berry Malted Chocolate Cake Recipe [Tips & Tricks]

If you’re a fan of indulgent, rich chocolate cakes, then Mary Berry’s malted chocolate cake recipe is an absolute must-try!

This recipe brings together the perfect balance of moist, fluffy sponge with a deep, malted chocolate flavor that’s incredibly satisfying. Mary Berry, with her decades of baking expertise, has created a cake that’s not only delicious but easy to make. Whether you’re a seasoned baker or a beginner, this cake is sure to impress your friends and family, leaving everyone asking for seconds!

Mary Berry Malted Chocolate Cake Recipe

Ingredients Needed

To craft Mary Berry’s famous Malted Chocolate Cake, the ingredients come together in perfect harmony, balancing the richness of chocolate with a subtle malt flavor. This cake is a decadent treat, boasting a tender crumb and indulgent frosting, and here are the essentials you’ll need:

1. For The Cake

   • Plain flour (200g): The base for the cake, ensuring a light yet moist texture. While plain flour is typically used for cake recipes in the UK, it gives this cake the right structure without being too dense.
   • Cocoa powder (50g): Unsweetened cocoa powder provides the deep chocolate flavor that defines the cake’s profile.
   • Baking powder (1½ teaspoons): A leavening agent that helps the cake rise beautifully, creating that light and fluffy consistency.
   • Bicarbonate of soda (½ teaspoon): Enhances the texture of the cake and helps it rise further when combined with the acidic elements in the cake mix.
   • Malt extract (2 tablespoons): This is the key ingredient that makes the cake unique. The malt extract imparts a sweet, slightly nutty flavor and adds to the cake’s moistness.
   • Caster sugar (200g): A fine sugar that dissolves easily, adding sweetness to the cake without making it too grainy.
   • Unsalted butter (200g): Butter provides richness and helps to achieve a smooth, tender crumb. It should be softened to room temperature for the best results.
   • Eggs (2 large): Eggs bind the ingredients together and contribute to the cake’s structure and richness.
   • Whole milk (250ml): The liquid that brings all the dry ingredients together into a smooth batter. Whole milk adds moisture and softness.
   • Boiling water (100ml): To loosen the batter and make it pourable, giving the cake its desired consistency before baking.

2. For The Frosting

   • Double cream (300ml): Double cream is a rich, thick cream that helps make the frosting smooth and indulgent.
   • Malted milk powder (3 tablespoons): This is the secret to the distinct malted flavor in the frosting. It adds a creamy, malty sweetness to balance out the rich chocolate notes.
   • Milk chocolate (200g): The chocolate frosting is based on smooth milk chocolate, which gives it a slightly sweet flavor that complements the malted cake.
   • Butter (50g): Adds to the creamy texture of the frosting and helps it set perfectly when chilled.
   • Icing sugar (200g): A fine powder that helps to thicken and sweeten the frosting, giving it that velvety smooth finish.

With these ingredients, you’ll be well on your way to creating a cake that is both moist and flavorful, with that signature malted chocolate taste that Mary Berry’s recipe is known for.

Equipment Needed

Before diving into the baking process, you’ll need a few key pieces of kitchen equipment to ensure your cake turns out perfectly. Having the right tools on hand makes the baking process easier and more enjoyable, so here’s what you’ll need:

1. Two 20cm round cake tins: You’ll need two cake pans of this size to bake the layers of the cake. It’s important to grease and line them properly with parchment paper to prevent the cake from sticking.

2. Electric mixer or stand mixer: While you can mix everything by hand, an electric mixer helps to incorporate air into the batter, which results in a light and fluffy cake. A stand mixer is particularly useful if you want to save time and energy.

3. Mixing bowls (2): One for the dry ingredients and another for the wet ingredients. It’s essential to keep these separate until you’re ready to combine them, as this ensures the even distribution of the ingredients.

4. Sieve: A fine mesh sieve is crucial for sifting the cocoa powder, flour, and other dry ingredients. This step eliminates lumps and ensures the ingredients are evenly mixed.

5. Spatula or wooden spoon: To fold in the wet and dry ingredients without deflating the batter. A spatula is especially useful when scraping the sides of the bowl or spreading the frosting.

6. Cooling rack: Once the cake is baked, transferring it to a cooling rack ensures that air circulates around the cake, helping it cool evenly and preventing it from becoming soggy.

7. Small saucepan: You’ll need this for melting the butter and chocolate together for the frosting. Make sure to use low heat to avoid burning the chocolate.

8. Offset spatula or butter knife: This will be your best tool when it comes to spreading the frosting smoothly on top of the cake layers.

Having these pieces of equipment will set you up for success, ensuring the baking process is smooth and that your cake turns out just as Mary Berry intended.

How To Make Mary Berry’s Malted Chocolate Cake

Making this cake is a straightforward process, but it requires a bit of care to get everything just right. Follow these steps to make a rich, indulgent Malted Chocolate Cake worthy of Mary Berry’s legacy:

1. Preheat The Oven And Prepare Your Pans

   • Start by preheating your oven to 180°C (160°C fan) or 350°F. Grease your two 20cm round cake tins and line them with parchment paper to ensure that the cakes come out easily after baking.

2. Mix The Dry Ingredients

   • Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt into a large mixing bowl. This helps to aerate the flour and ensures there are no lumps in your dry mixture.

3. Cream The Butter And Sugar

   • In a separate bowl, beat the softened unsalted butter and caster sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy. This process usually takes around 3-5 minutes.

4. Add The Eggs And Malt Extract

   • Add the eggs one at a time, beating well after each addition. Then, stir in the malt extract. The malt extract is what gives this cake its signature flavor, so don’t skip this step!

5. Incorporate The Dry Ingredients And Milk

   • Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix, as this could result in a dense cake.

6. Add Boiling Water

   • Slowly stir in the boiling water to the batter. This step makes the batter thinner, but it will result in a wonderfully moist and tender cake once baked. Don’t worry if the batter looks a bit runny at this stage; it’s supposed to be like that.

7. Bake The Cake

   • Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.

8. Cool The Cakes

   • Allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. The cakes must be fully cooled before frosting to prevent the frosting from melting.

9. Make The Frosting

   • While the cakes are cooling, prepare the frosting. In a small saucepan, gently melt the milk chocolate and butter together over low heat. Stir in the malted milk powder, then allow it to cool slightly.
   • Whisk the double cream until it forms soft peaks, then fold in the melted chocolate mixture. Gradually add icing sugar until the frosting is smooth and spreadable.

10. Assemble The Cake

    • Once the cakes are completely cool, spread a generous amount of frosting on top of one of the layers. Place the second layer of cake on top, then cover the entire cake with the remaining frosting. Smooth it out with an offset spatula for a neat finish.

11. Serve And Enjoy

    • Slice into the cake and enjoy the rich, malty, chocolatey goodness. Perfect with a cup of tea or as a show-stopping dessert for a special occasion.

Expert Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you begin. This will help them combine more easily and create a smoother batter.
• Don’t Overmix: When you’re incorporating the dry ingredients, be sure not to overmix. Overworking the batter can lead to a tough cake. Stir until everything is just combined.
• Check for Doneness: Oven temperatures can vary, so check the cake around the 25-minute mark by inserting a skewer or toothpick. It should come out clean or with just a few crumbs attached.
• Frosting Texture: If your frosting is too runny, chill it in the fridge for 10-15 minutes, then beat it again to thicken. If it’s too thick, add a splash of milk to loosen it up.
• Storing the Cake: This cake stays moist for several days. If you’re not serving it immediately, keep it in an airtight container at room temperature for up to 3 days. It also freezes well if you need to prepare it ahead of time.

Mary Berry’s Malted Chocolate Cake is a delightful dessert that combines the deep flavors of chocolate with the subtle sweetness of malt for a truly unique treat. The cake’s moist texture, rich chocolate frosting, and malty undertones make it a crowd-pleaser for any occasion.

Whether you’re an experienced baker or just getting started, this recipe is approachable and incredibly rewarding. With the right ingredients, equipment, and techniques, you’ll have a show-stopping dessert that’s sure to impress. So, roll up your sleeves, gather your ingredients, and dive into the world of baking with this delicious cake!.

Easy Recipe Variations For Mary Berry’s Malted Chocolate Cake

Mary Berry’s Malted Chocolate Cake is already a delightful treat, but one of the joys of baking is the ability to customize recipes to suit personal tastes or dietary preferences. Here are a few creative and easy variations you can try to elevate or tweak the classic malted chocolate cake.

1. Adding a Layer of Coffee for Depth

If you’re a fan of chocolate and coffee pairings, you can incorporate a shot of espresso or strong brewed coffee into the cake batter. The coffee enhances the richness of the chocolate and adds a subtle depth of flavor that complements the malt. Simply reduce the amount of liquid in the recipe slightly to account for the additional moisture the coffee adds, ensuring the texture stays perfect.

2. Using Different Malted Products

Mary Berry’s original recipe calls for malted milk powder, but you can experiment with different types of malted products for a new twist. Try swapping in malted chocolate powder, such as Horlicks or Ovaltine, for a more pronounced malty flavor. You could even add some crunchy malted milk balls (Maltesers) chopped into smaller pieces within the batter to bring a delightful texture to each bite.

3. Gluten-Free Version

For those who need a gluten-free version, the recipe can easily be adapted. Swap the all-purpose flour with a high-quality gluten-free flour blend, which usually works as a 1:1 replacement.

Make sure you check that the baking powder is also gluten-free (most are, but it’s always good to double-check). The result will still be a wonderfully light, fluffy cake with the signature chocolate-malt flavor.

4. Flavor Variations with Spices

While the original recipe doesn’t call for spices, incorporating a small amount of ground cinnamon or a pinch of chili powder can introduce an interesting warmth to the cake. The cinnamon pairs beautifully with the malt, while the chili offers a unique heat that complements the richness of the chocolate. Keep the quantities subtle to ensure the spices don’t overpower the main flavors.

5. Vegan Adaptation

For a vegan version, there are simple swaps you can make. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and substitute the butter with a plant-based alternative like coconut oil or vegan margarine. Make sure to check that your malted milk powder is dairy-free or swap it out for a vegan version if necessary.

6. Adding Fresh Fruits

For a lighter, fresher take, you can fold in fresh fruit like raspberries, cherries, or even orange zest into the batter. Berries bring a sweet and tart contrast to the rich chocolate malt, while orange zest adds a zesty note that cuts through the heaviness of the cake. This is an excellent way to make the cake feel a bit more seasonal, too.

Best Practices To Store Leftovers

Once you’ve baked Mary Berry’s Malted Chocolate Cake and are left with some delicious leftovers (if you’re lucky enough!), proper storage is essential to keeping the cake fresh and moist for as long as possible. Here’s how you can store the cake to retain its flavor and texture.

1. Store in an Airtight Container

The best way to store any leftover cake is in an airtight container. This helps prevent the cake from drying out and protects it from absorbing any unwanted odors from the fridge. Whether you’ve kept it whole or cut it into slices, wrapping it in plastic wrap and then placing it in an airtight container will keep it nice and moist for several days.

2. Refrigeration for Freshness

If your cake contains fresh cream, frosting with dairy-based ingredients, or any fillings that are perishable, it’s best to store it in the refrigerator. Malted chocolate cake without perishable frosting can often be stored at room temperature, but to keep it fresh for longer, refrigeration is the way to go.

3. Freezing Leftover Cake

Freezing is an excellent option if you have a large portion of leftover cake and want to keep it for an extended period. To freeze Mary Berry’s Malted Chocolate Cake, first allow it to cool completely.

Then, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. If you plan to freeze individual slices, wrap each slice separately.

The cake can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw it in the fridge or at room temperature, and it will taste almost as fresh as the day you made it.

4. Storing Frosted Cakes

If you’ve already frosted the cake with a rich, creamy frosting (like a chocolate buttercream), it’s best to refrigerate the entire cake to prevent the frosting from melting or losing its texture. Once chilled, the frosting can set and hold its shape better, but remember that refrigerating cakes with frosting may cause the cake to become slightly firmer. Allow the cake to come to room temperature for the best texture before serving.

What Goes Well With Malted Chocolate Cake

Mary Berry’s Malted Chocolate Cake has a rich, comforting flavor with a perfect balance of chocolate and malt, making it a versatile dessert to pair with various accompaniments. Here are some ideas to take your cake experience to the next level.

1. Whipped Cream or Clotted Cream

A simple yet classic pairing is a dollop of whipped cream or clotted cream on the side. The creamy richness of the cream balances out the dense chocolate cake, adding a smooth, light contrast to the cake’s heavier texture. For an extra twist, you could infuse the cream with a splash of vanilla extract or even a little malt powder to tie everything together.

2. Fresh Berries or Fruit Compote

The sweetness and tartness of fresh berries like raspberries, strawberries, or blueberries add a refreshing contrast to the richness of the malted chocolate cake. A warm fruit compote made with mixed berries and a touch of sugar can also be served alongside for a fruity burst of flavor that cuts through the chocolate. The bright acidity of the fruit helps balance the cake’s richness.

3. Hot Drinks

Malted chocolate cake pairs wonderfully with hot beverages. A cup of freshly brewed coffee or espresso is a natural choice, as the bitterness of the coffee complements the sweetness of the cake.

For a more indulgent option, try pairing it with a rich hot chocolate made with dark chocolate-this combination enhances the chocolate maltiness. You could even opt for a spiced chai latte or a gently flavored herbal tea like Earl Grey, which adds a fragrant note without overwhelming the chocolate.

4. Ice Cream

Ice cream is always a winning dessert pairing. A scoop of vanilla ice cream is a timeless choice, but you can get more adventurous with other flavors.

Try pairing it with a malt-flavored ice cream, caramel, or even a scoop of peanut butter ice cream for a nutty contrast. The cold, creamy texture of ice cream is the perfect complement to the moist, dense cake.

5. Sweet Wine or Dessert Liqueur

For something a little more indulgent, consider serving a glass of dessert wine or liqueur with your cake. A rich port wine, sherry, or even a sweet wine like a late harvest Riesling can pair beautifully with the chocolate and malt. If you prefer liqueurs, something like Baileys Irish Cream or a chocolate liqueur could enhance the cake’s flavor profile and provide a smooth finish.

Conclusion

Mary Berry’s Malted Chocolate Cake is a timeless dessert that offers a perfect blend of rich chocolate and the comforting depth of malt. With its light, fluffy texture and decadent flavor, it’s a crowd-pleaser for any occasion, from casual afternoon teas to special celebrations.

What makes this cake so beloved is not just its flavor, but the flexibility it offers for customization. Whether you’re looking to make it gluten-free, vegan, or just experimenting with new flavor combinations, the possibilities are endless.

Additionally, knowing how to store leftovers properly ensures that your cake remains just as moist and delicious days after it’s been baked. Pairing it with the right accompaniments like whipped cream, berries, or even a hot drink can elevate the experience and add a personal touch.

Mary Berry’s Malted Chocolate Cake is a versatile, delightful treat that invites creativity and offers a rich, comforting indulgence that’s hard to beat. Whether enjoyed on its own or alongside some tasty additions, it’s sure to leave a lasting impression!

FAQs

What Ingredients Do I Need For Mary Berry’s Malted Chocolate Cake?

For Mary Berry’s malted chocolate cake, you’ll need the following ingredients: self-raising flour, cocoa powder, baking powder, golden caster sugar, butter, eggs, whole milk, malted milk powder, and a pinch of salt. Additionally, for the frosting, you will need butter, icing sugar, cocoa powder, milk, and some more malted milk powder.

Can I Substitute Self-raising Flour With Plain Flour In Mary Berry’s Malted Chocolate Cake?

Yes, you can substitute self-raising flour with plain flour, but you’ll need to add an additional teaspoon of baking powder to the recipe to help the cake rise properly.

How Can I Make Mary Berry’s Malted Chocolate Cake Gluten-free?

To make Mary Berry’s malted chocolate cake gluten-free, use a gluten-free self-raising flour blend and ensure all other ingredients, like the cocoa powder and malted milk powder, are also gluten-free. Be sure to check for cross-contamination if you’re particularly sensitive.

What Is The Best Way To Store Mary Berry’s Malted Chocolate Cake?

Store Mary Berry’s malted chocolate cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it fresh for longer, you can also refrigerate it, but bring it back to room temperature before serving.

Can I Make Mary Berry’s Malted Chocolate Cake Ahead Of Time?

Yes, you can make the cake ahead of time. You can bake the cake layers a day or two in advance and store them in an airtight container. Frost just before serving for the freshest taste and appearance.

Can I Freeze Mary Berry’s Malted Chocolate Cake?

Yes, you can freeze the cake. Wrap the cake layers tightly in plastic wrap and then in foil before placing them in the freezer.

You can freeze the cake for up to 2-3 months. Defrost it at room temperature before frosting and serving.

How Do I Make The Frosting For Mary Berry’s Malted Chocolate Cake?

To make the frosting, beat together butter and icing sugar until light and fluffy. Then add cocoa powder, malted milk powder, and a bit of milk to achieve the desired consistency. Continue beating until smooth and spreadable.

Can I Use A Different Type Of Chocolate For The Frosting?

Yes, you can experiment with different types of chocolate for the frosting, such as milk chocolate or dark chocolate. Just make sure to melt the chocolate and allow it to cool slightly before incorporating it into the frosting mixture.

Why Does Mary Berry’s Malted Chocolate Cake Use Malted Milk Powder?

Malted milk powder adds a unique, subtle malt flavor to the cake, enhancing the chocolate taste and giving it a richer, more complex profile. It also contributes to the moist texture of the cake.

Can I Make The Cake Without Using Eggs?

If you want to make a version of Mary Berry’s malted chocolate cake without eggs, you can substitute the eggs with alternatives like flaxseed meal, chia seeds, or a store-bought egg replacer. Keep in mind that this might slightly affect the texture and rise of the cake.