MALTESERS® RECIPE

Lorraine Pascale's "Let them eat cake" cake

Lorraine’s impressive cake, completely covered in Maltesers®, will make a stunning centrepiece for any table.

Prep time

PREP TIME
60 minutes

Bake time

BAKE TIME
25-30 minutes

Serves

SERVES
32

Difficulty

DIFFICULTY
Challenge yourself

Ingredients

For the sponge:

  • 150g really soft butter, plus a little extra for greasing
  • 250g caster sugar
  • 150g self-raising flour
  • 125g sour cream
  • 4 medium eggs (at room temp)
  • 50g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • ½ vanilla pod (or a couple of drops of vanilla extract)

 

For the butter icing:

  • 100g dark chocolate (minimum 70% cocoa solids)
  • 550g icing sugar
  • 250g really soft butter
  • 2 tbsp milk (or water)

 

For the decoration:

  • 4 x 121g of Maltesers

Method

1. Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4, with the middle shelf at the ready. Grease the sandwich tins with a little butter, line the bottoms with discs of baking parchment and sit them on a large baking sheet.

2. Put the butter, sugar, flour, sour cream, eggs, cocoa powder, baking powder and salt in a large bowl or in a freestanding electric mixer or a food processor. Split the vanilla pod open, scrape out the seeds and add them also (or the vanilla extract). Then mix or blend to give a smooth, soft mixture.

3. Divide evenly between the cake tins, smooth the tops and place in the oven for 25–30 minutes.

4. To check the cakes are baked, insert a skewer into the middle of each cake and if it comes out clean, then they are ready to come out. Remove them from the oven and leave to cool in the tins for a few minutes before carefully removing and leaving to cool completely on a wire rack (about 25 minutes).

5.  When the cakes are almost cool, start making the buttercream. Break the chocolate into a medium bowl and melt it in the microwave in 30-second blasts, stirring between each blast. Otherwise, sit the bowl of chocolate on a medium pan of simmering water, making sure that the water does not touch the bottom of the bowl (as this may make the chocolate grainy).

 

6. Sift the icing sugar into the electric mixer or processor bowl (or large bowl if doing by hand). If I use a food mixer or processor for this, I don’t worry about sifting it as the blade will do a good job of blending any lumps out. Add the butter and milk (or water) and beat until it is really light and fluffy. You will need to do this like mad if blending by hand. Then pour in the melted chocolate, stirring all the time.

7. Sit one of the cakes on a serving plate or cake stand. I often put a little dollop of buttercream underneath the sponge so that the cake does not move around. Then put about a third of the buttercream on and spread it around. Then sit the other sponge on top and spread the remaining buttercream all over so it is completely covered. It doesn’t need to be perfect. Doing this is a great excuse to get nice and messy.

8. Once you have covered the cake, and of course yourself, suitably in chocolate, take the Maltesers and stick them all over the cake. I am pedantic about this as I want the malt balls to be in strict rows, so I start at the base of the cake and then go in a line, up the sides, over the top and down the other side. I am not ashamed to say that rulers have been used in the decorating of this cake for a super-sharp line! Line them up nice and tight with no gaps.

 

Recipe taken from ‘Fast, Fresh and Easy Food’ by Lorraine Pascale (HarperCollins, £20)

NUTRITIONAL INFORMATION 
(per serving):

Energy

Calories

Fat

1043kJ / 12%

249kcal / 12%

13g / 19%

 

Saturates

Sugars

Salt

8g / 40%

28g / 31%

0.4g / 6%

 

Lorraine Pascale's Maltesers ® cake

Serves 32 85-30 mins

Ingredients

  • 400g really soft butter
  • 250g caster sugar
  • 150g self-raising flour
  • 125g sour cream
  • 4 medium eggs (at room temp)
  • 50g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • ½ vanilla pod (or a couple of drops of vanilla extract)
  • 100g dark chocolate (minimum 70% cocoa solids)
  • 550g icing sugar
  • 2 tbsp milk (or water)
  • 4 x 121g of Maltesers
x

#bakeamillion

Take a picture of Lorraine Pascale's delicious Let them eat cake, cake and upload it to either facebook.com/Maltesers or another social media platform of your choice between 1 February and 24 March, tagged with #bakeamillion. For each Maltesers bake, Maltesers will contribute £5 towards a total donation of £1 million.

MLPC