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Chocolate Malteser Sprinkles Cake step by step tutorial. (1 Viewer)

How to make Chocolate Malteser Sprinkles Cake

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Preheat the oven to:
Fan assisted: 170ºC
Regular oven: 180-190ºC
Fahrenheit: 338F
Gas Mark: 3

Pre grease your sandwich tins. (I did not line the base of these tins, but you may wish to use baking paper).

Ingredients:
130G Self Raising Flour
20G Cocoa Powder
150G Granulated Sugar
150G Margarine
3 Medium Eggs
87G Bag of Maltesers Share Size Bag - (M&M'S or Cinder Toffee or Crunchie's could be used as an alternative).
200G Chocolate Spread - (I used Nutella)
Sprinkles /Chocolate Stars / Buttons or decoration of choice.

Equipment:
Mixing Bowl, Electric Whisk, Spatula, Butterknife, Spoons, Sandwich Tins etc.

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Start:-

1. Sieve the self-raising flour and cocoa powder into a mixing bowl.

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2. Add the sugar and the margarine to the bowl.

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3. Crack all your eggs into a separate dish, one at a time. (Thus ensuring there is no shell in the bowl).

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4. Now, add all the eggs to your mixing bowl.

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5. Mix all the ingredients together with an electric whisk on a medium to high speed for approx 2-3 minutes until it has combined. (Taste the batter to ensure it tastes ok).

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6. Split the mix evenly between two 7 inch greased sandwich tins.

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7. Place in the centre of the oven and bake for approx 18-20 minutes.

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8. Whilst the cake is baking in the oven, place your Maltesers or filling of choice into a food bag and seal.

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9. Now bash with a rolling pin until you get chunky bits (not too much, or you'll get crumbs :p) and then place to one side.

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10. Once the cakes are baked (ensure the skewer comes out clean and they are springy to the touch), remove them from the oven and place the tins on a wire rack to cool for about 10 minutes.

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11. Once slightly cooled, turn them out onto a wire rack until fully cooled. (They won't actually take that long to cool down).

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12. Once completely cooled, transfer one of the cakes to a plate and spoon a large dollop of chocolate spread into the middle of the layer and spread it using a tapered spatula or a butter knife.

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13. Once covered, sprinkle the broken Maltesers on top of the chocolate spread. (I should have added more than I did, but I didn't use the full bag of broken Maltesers).

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14. Now take the other half of the cake and place it on a different plate, spread a thin layer of chocolate spread onto the centre of this one too and then sandwich it together with the other layer as shown.

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15. Now, using the remainder of the chocolate spread, lightly coat the top of the cake, then add coloured sprinkles or a topping of your choice.

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16. Place in the fridge for about an hour for it to set

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17. Put the kettle on and invite your friends around! Enjoy this moist, crunchy, delicious cake!

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