This classic British sponge is a nostalgic treat that serves ten and suits any family gathering.
It is designed to be simple to follow, with just ten minutes of prep and thirty minutes of cooking time in total.
The malted topping gives a creamy, moist texture that lifts the flavour of the chocolate and sponge.
Whether you are new to baking or an experienced home cook, this recipe is a reliable crowd-pleaser for birthdays and weekend get-togethers.
Key Takeaways
- Serves 10—ideal for family occasions.
- Quick to prepare: 10 minutes prep, 30 minutes cooking.
- Rich, malted topping adds creaminess to the sponge.
- Suitable for bakers of all skill levels.
- Balances malt drink powder with quality cocoa for deep flavour.
Why You Will Love This Mary Berry Malted Chocolate Cake
A moist, tender sponge and a silky malted topping make this recipe a standout at any gathering. The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the topping. This balance keeps each slice rich but never heavy.
The Secret to a Moist Sponge
Simple technique and a single special ingredient hold the secret. The malted milk powder adds depth and helps the sponge stay soft and springy. Use fresh eggs and room-temperature butter to get an even mix. Novice bakers can follow the steps and still produce a professional result.
A Family Favourite
This is a true crowd-pleaser. Every slice offers a nostalgic note that suits both casual teas and special events. High-quality cocoa ensures the chocolate remains the star while the malt lifts the overall flavour profile.
- Incredibly moist texture from malted powder.
- Nostalgic but elegant for modern family gatherings.
- Easy to cook and reliably impressive.
| Feature | Benefit | Who it suits |
|---|---|---|
| Texture | Soft, tender sponge | Families, bakers |
| Flavour | Rich malt and chocolate | Chocolate lovers |
| Ease | Simple steps, reliable | Novice cooks |
Essential Ingredients for Your Chocolate Sponge
A well-balanced ingredient list is the foundation of any successful chocolate sponge. Gather everything before you start to keep the process smooth and stress-free.
To begin your mary berry masterpiece, have 225g of softened butter and 225g of caster sugar ready. These form the creamed base that traps air and gives the sponge lift.
The dry mix calls for 225g self-raising flour, 1 tsp baking powder, 30g cocoa powder and 30g malted chocolate drink powder for depth of flavour. Use a level spoon for the cocoa and the malted powder to keep proportions exact.
You will need 4 large eggs to provide structure and richness. Ensure all ingredients are at room temperature so the butter and sugar cream together evenly.
“Precise measurements and room-temperature ingredients make a good bake great.”
- 225g butter + 225g caster sugar — creaming base.
- 225g self-raising flour + 1 tsp baking powder — lift and texture.
- 30g cocoa + 30g malted chocolate drink (about 1 tbsp for flavour balance)
- 4 eggs — structure and richness.
| Ingredient | Amount | Role |
|---|---|---|
| Butter | 225g | Moisture and aeration |
| Self-raising flour | 225g | Body and crumb |
| Cocoa powder | 30g | Chocolate depth |
Preparing Your Tins and Oven
Set the scene for a perfect bake by preheating the oven and readying your sandwich tins. A calm, ordered start makes the whole process easier and helps the sponges rise evenly.
Temperature and Lining
Preheat the oven to 180°C/350°F (160°C fan/gas mark 4). Ensure the oven reaches the correct temperature before you put the tins in so the sponge gets a reliable lift.
Use two 20cm (8in) round sandwich tins for this recipe. Grease the sides and base thoroughly with butter to prevent sticking.
Line the bases with baking paper. This simple step, recommended by mary berry, guarantees a clean release and neat layers every time.
- Preheat to 180°C or 160°C fan for even baking.
- Grease both 20cm tins well with butter.
- Cut and press baking paper into the base for a smooth release.
- Confirm the oven is fully up to temperature before you cook the sponges.
| Step | Action | Why it matters |
|---|---|---|
| Preheat | 180°C / 160°C fan | Ensures even rise |
| Grease | Butter the tins | Prevents sticking |
| Line | Baking paper in bases | Clean release and neat layers |
Mixing the Perfect Batter
Create a concentrated paste with the cocoa and malted drink powder; this step locks in flavour and colour. In a large bowl, measure the malted chocolate drink and cocoa powder, then pour over 2 tbsp of water and stir to a glossy paste.
Add the softened butter and caster sugar to the bowl. Next, fold in the self-raising flour and 1 tsp baking powder.
Crack in the 4 eggs and add a splash of milk if the batter feels stiff. Beat the mixture until completely smooth. You must mix smooth so the sponge stays light.
Mix with care—a gentle but thorough beat keeps the crumb even and airy. When you cook this recipe, the milk mix smooth technique produces a rich, easy-to-handle batter.
“Careful mixing keeps the sponge light and the texture consistent.”
- Use a large bowl to avoid splashes while beating.
- Measure malted chocolate drink and cocoa powder carefully for balanced flavour.
- Beat until no streaks remain — a uniform batter bakes more evenly in the tins.
For a full version of the recipe and tips on assembly, see the complete guide: mary berry malteser cake recipe.
Baking and Cooling Your Sponges
Once your batter is ready, split it evenly between the two prepared tins so both layers cook at the same rate.
Bake in the oven for 20–25 minutes until the sponges feel firm and a skewer comes out clean. Ensure the oven fan is set to 180°C for an even, golden finish on your chocolate layers.
After baking, set the tins aside for 5 minutes. This resting time helps the sponge relax and prevents tearing when you turn it out.
Turn the layers onto a wire rack to cool completely. Using a wire rack is vital for air circulation; it stops steam from making the bottom of the cake soggy.
- Use baking paper in the tin bases for a neat release.
- Cool in the tins for exactly five minutes before turning out.
- Let the layers reach room temperature before adding any icing.
| Step | Timing | Key tip |
|---|---|---|
| Bake | 20–25 minutes | 180°C fan for even colour |
| Rest in tins | 5 minutes | Prevents breakage on turning out |
| Cool on rack | Until cold | Wire rack for air circulation |
Creating the Rich Malted Icing
A well-made icing ties the whole bake together with rich, balanced flavour. Start by measuring the malted chocolate drink powder into a small bowl.
Pour in 1.5 tbsp hot milk and stir until you achieve a milk mix smooth paste. Use a large bowl for the next stage so you can mix without splashes.
Achieving a Glossy Finish
Melt 50g dark chocolate that contains at least 50 per cent cocoa solids. Add 125g softened butter and 250g icing sugar to the large bowl.
Fold in the melted chocolate and the milk paste. Add 1 tbsp boiling water and beat until the icing is glossy and easy to spread.
Balancing the Malt Flavour
Mix smooth to taste. Use a palette knife to spread the icing evenly between and over the layers.
Tip: If the malted chocolate drink powder feels strong, add a splash of milk to soften the flavour. The result should be creamy and lift the sponge without overpowering it.
| Step | Ingredient | Purpose |
|---|---|---|
| Prepare paste | Malted drink powder + 1.5 tbsp hot milk | Concentrated flavour, milk mix smooth |
| Combine | 125g butter + 250g icing sugar | Structure and sweetness |
| Finish | 50g dark chocolate + 1 tbsp boiling water | Gloss and chocolate depth |
Professional Decoration Techniques
A few thoughtful finishing touches will lift this recipe from homemade to showstopping.
Use the tip of a rounded palette knife to create swirls in the icing. Start at the centre and work outwards in a steady motion.
Arrange 20 Maltesers evenly around the top for texture and a festive look. Press them in gently so they sit securely on the icing.
“A steady hand and simple tools make a bakery finish you can be proud of.”
- Swirls: use a rounded palette knife from centre to edge for a neat, professional finish.
- Topper: place 20 Maltesers for crunch and colour that your family will love.
- Final dusting: sift icing sugar lightly over the Maltesers for an elegant touch.
- Stability: ensure the icing is firm enough to hold decorations before serving.
| Technique | Purpose | Tip |
|---|---|---|
| Swirling | Visual texture | Use a rounded palette knife, one sweep per section |
| Arranging Maltesers | Crunch and colour | Place 20 evenly around the top |
| Icing sugar dust | Final polish | Sift lightly, do this just before serving |
Conclusion
A few closing reminders will help you achieve a perfect finish every time. , follow the steps for preparing tins, mix in the bowl with care and bake for about 20 minutes in a preheated oven.
Cool both layers on a wire rack before you spread the icing. Use soft butter, sifted icing sugar and a splash of milk to get a smooth texture that holds the Maltesers on the top.
This chocolate cake recipe uses simple ingredients and clear technique to give a moist sponge the whole family will love. For extra tips on tin prep and finishing, see the marble cake guide.
FAQ
What size tins should I use for this recipe?
Can I use a fan oven and should I adjust the temperature?
What essential ingredients do I need for the sponge?
How do I get a moist, light sponge every time?
How much malted chocolate drink powder should I add to the icing?
What’s the best way to make the icing glossy and spreadable?
Can I add maltesers or other toppings and when should I place them?
How long should I cool the sponges before icing?
Is there an easy way to level the cakes for stacking?
Can I make the batter or icing in advance and how should I store them?
What are common substitutions for dietary needs?
How do I balance the malt flavour so it’s not overpowering?
Mary Berry Malted Chocolate Cake
This classic British sponge is a nostalgic treat that serves ten and suits any family gathering. The malted topping gives a creamy, moist texture that lifts the flavour of the chocolate and sponge.
Ingredients
- 225g softened butter
- 225g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 30g cocoa powder
- 30g malted chocolate drink powder
- 4 large eggs
- 2 tbsp water
- 125g softened butter (for icing)
- 250g icing sugar
- 50g dark chocolate (at least 50% cocoa solids)
- 1.5 tbsp hot milk (for icing)
- 1 tbsp boiling water (for icing)
Method
- Preheat the oven to 180°C/350°F (160°C fan/gas mark 4). Grease two 20cm round sandwich tins and line the bases with baking paper.
- In a large bowl, mix the malted chocolate drink powder and cocoa powder with 2 tbsp of water to form a glossy paste.
- Add the softened butter and caster sugar to the bowl and cream together until light and fluffy.
- Fold in the self-raising flour and baking powder, then crack in the eggs and mix until smooth. If the batter feels stiff, add a splash of milk.
- Divide the batter evenly between the prepared tins and bake for 20-25 minutes until firm and a skewer comes out clean.
- Let the sponges cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
- For the icing, mix the malted chocolate drink powder with 1.5 tbsp hot milk to form a smooth paste.
- In a large bowl, melt the dark chocolate and then add the softened butter and icing sugar. Fold in the milk paste and boiling water until glossy.
- Spread the icing evenly between the cooled sponge layers and over the top. Decorate with Maltesers and sift icing sugar lightly over the top before serving.
