Forget the champagne! Celebrate with Maltesers!
Oh yes, these tasty chocolate covered malty balls are a favourite in my household (along with almost every other chocolate), and I’m always more than happy to find an excuse to eat them. So, when Australian Good Taste magazine released their ‘Chocolate’ issue several weeks back, I was delighted to see an amazing Malteser cake gracing the front cover. But, when to make this spectacular cake? The recipe called for almost 500g of Maltesers. This was not a cake you would whip up to gradually eat on your own. It was special and needed a suitable occasion to go with it. Enter, my friend Nathan. Nathan’s a loveable bloke. We share the same love for food, geeky nerdy interests and the same sense of humour (mostly toilet humour – yes, it is terribly unladylike of me). It just so happened that his birthday was coming up, and it also landed on a Friday which was my day off from Uni. Perfect! A bunch of us were going to go out for Nathan’s birthday to a restaurant called The Grace Establishment for roasted suckling pig (which was absolutely amazing!), and I decided that I would make this cake as a gift for Nathan and to have as dessert after dinner. Needless to say, Nathan was a pretty chappy to have a Malteser cake for his birthday! So, Happy Birthday ol’ geezer! This cake is representative of how much I love you and cherish you as a friend (hopefully you take that as I love you lots!). The recipe says this cake serves 12, but it is quite rich so I would cut it up into smaller pieces. There were over 20 people at Nathan’s dinner, and everyone got a piece with some cake left over.
Malteser celebration cake
1 cup (200g) firmly packed brown sugar
¾ cup (185ml) milk
125g butter, chopped
¾ cup (115g) self-raising flour
½ cup (75g) plain flour
½ cup (50g) cocoa powder
3 eggs, lightly whisked
185g butter, extra, at room temperature
2¼ cups (345g) icing sugar mixture
1/3 cup (50g) Milo
1 tbs milk
465g Maltesers (this equates to 3 x 155g bags)
300g dark cooking chocolate, broken up into pieces
½ cup (125ml) thickened cream
Preheat oven to 160°C (fan forced). Line the base and sides of a 20cm round springform cake pan with baking paper.
Place the brown sugar, milk and butter in a microwave-safe bowl. Zap it in the microwave on high, stirring every minute, for 2-5 minutes (this will depend on the wattage of your microwave) or until the butter melts and the mixture is smooth.
Sift together the two flours and cocoa powder. Use a whisk to whisk the combined flour and cocoa powder into the butter mixture. Quickly whisk in the eggs. Then pour the mixture into your prepared cake pan. Bake for 55 minutes or until a skewer inserted into the middle comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool completely.
Now onto the ganache! Place the chocolate, cream and butter into a microwave-safe bowl. Zap it in the microwave on high, stirring every minute, for 2-3 minutes (once again, this will depend on the wattage of your microwave) or until the chocolate melts and the mixture is smooth.
Use an electric beater to beat the extra softened butter in a bowl until pale and creamy. Beat in the icing sugar mixture, Milo and extra milk until fluffy. Beat in 1½ tbs ganache. Set the leftover ganache aside for 1.5 hours or until it’s thick and spreadable.
Meanwhile, use a large serrated knife to cut the cake horizontally into 3 layers. I’m not very good at cutting a single cake into layers, so I used a ruler and toothpicks to mark out how thick the layers were, and then used the toothpicks as a guide for my knife. End result, very even cake layers!
Place the cake base on a cake platter or plate. Spread with 1/3 to ½ of the Milo buttercream. Continue layering with the remaining cake and buttercream, finishing with cake as the uppermost layer. Cover and place in the fridge for 1.5 hours to chill.
Spread the ganache evenly over the top and side of the cake. Place a row of Maltesers straight down the middle of the cake, then add in rows on either side.
To serve, cut the cake between the rows of Maltesers, that way you don’t have to struggle with trying to cut through them.
Note: I do need to warn you about a few things if you decide to make this cake. This cake is not the most cost effective cake to make. Maltesers are pricey, especially when you are buying multiple bags. The buttercream for the cake is supposed to be made with malted milk powder. I don’t drink malted milk, so I didn’t have any in my pantry which meant I had it on my shopping list to buy. Can you imagine my reaction, when I discovered that a 500g jar of malted milk powder costs almost $10! I only needed 95 grams for the recipe! I decided to forgo the malted milk powder and replace it with Milo (this product might not be available for my overseas readers), which is a staple in my household so it was already in my pantry. Another thing with the buttercream, take note that I’ve used icing sugar mixture and not pure icing sugar. Icing sugar mixture is great for making buttercream and frosting that you want to be soft and smooth. If you would like to see the original recipe, click here.