Chocolate Malt Cake Recipe

Name: Chocolate Malt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups instant malted milk powder; 1 ½ cups self raising flour; ¾ cup cocoa; salt (pinch); 3 eggs; 1 ½ cups caster sugar; ⅔ cup vegetable oil; 2 teaspoons vanilla extract; 1 ½ cups milk; 280 g malted milk balls (2 x 140g packets of matlesers); 1 ½ cups cream; 400 g dark chocolate (chopped)

Servings: persons

2 cups instant malted milk powder
1 ½ cups self raising flour
¾ cup cocoa
salt (pinch)
3 eggs
1 ½ cups caster sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups milk
280 g malted milk balls (2 x 140g packets of matlesers)
1 ½ cups cream
400 g dark chocolate (chopped)

1
Preheat oven to 180C.
2
Prepare 2 x 20cm square tins/baking pans with oil and flour - grease tins with oil and sprinkle flour on and coat by turning pan till it coats the pan.
3
Combine the malted milk powder, flour, cocoa and a pinch of salt.
4
Combine the eggs, sugar, oil and vanilla and whisk to combine.
5
Stir into the flour mixture and add the milk.
6
Divide evenly between the pans and bake for 35 to 40 minutes.
7
While baking make the ganache - heat the cream to boiling and pour over the chocolate and leave for a minute and then stir until the mixture is smooth and then allow the ganache to cool slightly.
8
Smooth some of the ganache over the top of one of the cooked cakes (you may have to slice the top off the even up) and then put the other cake on top and coat both of cakes with the rest of the ganache and press in the crushed maltesers on the top and the sides if you like.

1986

kcal

Calories

122

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups instant malted milk powder, 1 ½ cups self raising flour, ¾ cup cocoa, salt (pinch), and more.

Yes, Chocolate Malt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Malt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions