Mary Berry’s Rich & Malty Chocolate Cake

Mary Berry’s Malted Chocolate Cake: A Nostalgic Favourite with a Glossy Twist

I still remember the first time I made this Malted Chocolate Cake. I’d just moved into a new flat and only had one dodgy cake tin with a loose bottom (you can imagine how well that went). Maltesers scattered across the kitchen, my icing split, and I completely forgot to line the tin. But despite the chaos, it tasted incredible. There’s something about that rich, malted chocolate flavour that hits you right in the childhood.

Since then, I’ve made this cake over a dozen times—tweaking the icing, testing different cocoa powders, even experimenting with cupcakes (spoiler: they’re fantastic). If you’re looking for a cake that’s halfway between a classic chocolate sponge and a Malteser bar, this one’s for you. Let me show you how to nail it.

🍫 What Makes This Cake Special

The secret? Malted chocolate drink powder. It gives the sponge a warm, toasty sweetness—like Horlicks, but richer. Unlike standard chocolate cakes that swing bitter or overly sweet, this one strikes a cosy, nostalgic middle ground.

Another must: melted dark chocolate in the icing. It adds depth, shine, and structure. I once skipped it and regretted it instantly—the icing was cloying and flat. Never again.

🧾 Ingredients & Why They Matter

• Malted Drink Powder – Adds that signature malty flavour. (I recommend Horlicks—not Ovaltine, which tasted oddly salty.)

• Cocoa Powder – Enhances the chocolate. Dutch-process gives a smoother finish, but both types work.

• Softened Butter – Keeps the sponge light. Cold butter = lumpy batter.

• Self-Raising Flour – Ensures fluffiness. (I once used plain flour and ended up with dense chocolate pancakes.)

• Baking Powder – Extra lift, even with self-raising flour.

• Eggs (room temp) – For structure and richness. Cold eggs can cause the batter to split.

• Dark Chocolate (50%+) – Gives the icing that glossy, grown-up touch.

• Maltesers – Optional, but highly encouraged. Why resist?

🛠️ Customising It (Without Ruining It)

• No malt powder? Ovaltine works, but lacks the Horlicks sweetness.

• Dairy-free? Use Flora Plant Butter + oat milk. Sponge is spot-on; add extra cocoa to thicken the icing.

• Gluten-free? Try Doves Farm GF flour + ½ tsp xanthan gum. Add 5 extra minutes to bake time.

• No Maltesers? Crushed honeycomb, cereal puffs, or even chopped Crunchie bars are great alternatives.

😬 Mistakes I’ve Made (And How to Avoid Them)

🍰 How to Make Mary Berry’s Malted Chocolate Cake

Ingredients

For the Cake:

• 30g malted chocolate drink powder

• 30g cocoa powder

• 225g butter, softened

• 225g caster sugar

• 225g self-raising flour

• 1 tsp baking powder

• 4 eggs

For the Icing:

• 3 tbsp malted drink powder

• 1½ tbsp hot milk

• 125g butter, softened

• 250g icing sugar

• 50g dark chocolate (50%+), melted

• 1 tbsp boiling water

• ~20 Maltesers (for topping)

Method

1. Preheat & Prep:
   Oven at 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20cm sandwich tins.

2. Make the Chocolate Paste:
   Mix malted powder and cocoa with 2 tbsp hot water until smooth, like chocolate spread.

3. Make the Batter:
   In a large bowl, beat together the paste, butter, sugar, flour, baking powder, and eggs until light and creamy.

4. Bake:
   Divide evenly between tins. Bake for 20–25 minutes (mine usually takes 23). A skewer should come out clean.

5. Cool:
   Let cakes sit in the tins for 5 minutes, then transfer to a wire rack to cool fully.

6. Make the Icing:
   Mix malt powder with hot milk. Beat with softened butter, sifted icing sugar, and melted dark chocolate. Add boiling water at the end to smooth.

7. Assemble:
   Spread half the icing on one sponge, stack the second on top, and finish with the rest. Top with Maltesers. Dust with icing sugar for flair.

👩‍🍳 Pro Tips from My Kitchen

• I chill the icing for 10 minutes if it’s too runny—it sets quickly.

• I bake this cake on the lower-middle shelf (my fan oven runs hot).

• To stop Maltesers rolling off, use tiny dots of icing as “glue.”

• A serrated knife slices it cleanly without squashing the layers.

🧊 Storage & Serving

• Fridge: Keeps up to 5 days in a covered container.

• Freezer: Freeze un-iced sponges wrapped in clingfilm + foil (up to 3 months).

• Best With: A scoop of vanilla ice cream, builder’s tea, or some fresh raspberries if you’re feeling posh.

❓ FAQs

Can I use one deep tin instead of two?
Yes, but bake for 40–45 mins. It’ll dome more, though—two tins give neater layers.

Can I use Ovaltine?
You can, but it tastes less malty and more salty.

Why is my icing grainy?
Likely cold butter or unsifted icing sugar. Warm up the butter and beat longer.

Can I make the icing ahead?
Yes—store it covered, bring to room temp, then stir well before using.

Is it kid-friendly?
Absolutely. It’s chocolatey but not bitter—and the Maltesers are always a hit.

🧁 More Cakes to Try

• Mary Berry’s Death by Chocolate Cake

• Chocolate Chip Brownies

• Classic Pound Cake

• Boozy Fruit Cake