MALTESERS® RECIPE

Chocolate and Vanilla Bundt Cake with Raspberry Icing and Maltesers

This cake is a little more effort, but totally worth it. With two different sponge flavours and a generous drizzle of bright red icing it looks as delicious as it tastes.

a whisk

PREP TIME
45 minutes

A stopwatch

BAKE TIME
45-50 minutes

a star

SERVES
19

cupcake

DIFFICULTY
Challenge yourself

Ingredients

For the vanilla sponge balls

  • 56g butter
  • 56g self raising flour
  • 85g caster sugar
  • 1 large egg
  • 25g soured cream
  • ½ tsp vanilla essence

 

For the chocolate bundt cake

  • 170g soft unsalted butter
  • 170g caster sugar
  • 115g plain flour
  • 56g cocoa powder
  • 1 tsp baking powder
  • 3 large eggs
  • Pinch of salt
  • Splash of milk

 

For the icing

  • 142g icing sugar
  • 4 tsps freeze dried raspberry powder
  • 2 tbsps water
  • Red food colouring
  • 37g bag of Maltesers

Method

For the vanilla sponge balls:

1.  You will need a cake pop mould that produces up to 12 balls of sponge.

2.  Preheat oven to 180˚c.

3.  Mix butter and sugar in a bowl until light and creamy.

4.  Mix in egg and fold in the flour and mix all together.

5.  Stir vanilla essence and sour cream into the mixture and split it across 10 -12 cake pop moulds.

6.  Bake for 15 – 20 minutes in your preheated oven.

7.  Remove & leave in cake pop mould for 10 minutes before removing and cooling on a wire rack.

 

For the chocolate bundt cake:

1.  You will need a bundt cake/savarin ring tin

2.  Preheat oven to 180˚c.

3.  Mix butter and sugar in a bowl until light and creamy.

4.  Sieve in cocoa and flour into a separate bowl.

5.  Add an egg followed by a third of the remaining dry ingredients in the bowl and mix in.

6.  Repeat this until all eggs and dry ingredients are mixed in.

strong>7.  This should create a smooth thick batter, add a splash of milk if needed.

8.  Pour one third of the mix into the bundt tin and spread evenly.

9.  Place 10 -12 vanilla sponge balls on top of the cake mix in the tin.

10.  Add the remaining cake batter in the cake tin ensuring you cover the balls and create a flat surface.

11.  Bake for 25-30 minutes in your preheated oven.

12.  Remove and leave to it in cake tin for 10 minutes before removing and cooling on a wire rack

 

For the icing:

1.  Mix the icing sugar and raspberry powder together.

2.  Add the water and mix to a smooth icing.

3.  Place icing in fridge for 20 minutes to thicken it slightly then drizzle it over the top of the cooled cake and decorate with Maltesers on top. You could also fill the hole in the middle with Maltesers.

NUTRITIONAL INFORMATION 
(per serving):

Energy

Calories

Fat

1019kJ / 12%

242kcal / 12%

12.8g / 18%

 

Saturates

Sugars

Salt

7.5g / 38%

23.1g / 26%

0.3g / 5%

 

Chocolate and Vanilla Bundt Cake with Raspberry Icing and Maltesers®

Serves 19 90-93 mins

Ingredients

  • 56g butter
  • 56g self raising flour
  • 255g caster sugar
  • 4 large eggs
  • 25g soured cream
  • ½ tsp vanilla essence
  • 170g soft unsalted butter
  • 115g plain flour
  • 56g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • Splash of milk
  • 142g icing sugar
  • 4 tsps freeze dried raspberry powder
  • 2 tbsps water
  • Red food colouring
  • 37g bag of Maltesers
x

#bakeamillion

Take a picture of your Chocolate and Vanilla Bundt Cake with Raspberry Icing and Maltesers and upload it to either Maltesers' Facebook Page 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.

MCVB