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Malted Chocolate Bundt Cake

Bundt, Cake | 19th January 2015 | By

 I am so enamoured of both the look, texture and taste of my bundt cakes, that I reckon the recipe used must have become my signature bake. It always looks stunning, it can be marbled for extra effect or left plain and the flavourings are endless. When I was recently asked to make a birthday cake, a bundt immediately sprang to mind; I’m just surprised I haven’t used it for one before. Perhaps because it’s winter, Horlicks was also on my mind, or perhaps it’s just that I’m very keen on malty flavours.

Scroll down to the bottom to get the recipe.

A little of the batter made its way into a mini version. It is important, I feel, for a cook to try their wares. As always with this cake, the texture was good. It was moist but firm and sliced well. It’s the kind of cake you want to eat too much of and have to restrain yourself. Luckily for us we didn’t have much to restrain ourselves from. Alternating bursts of malty and chocolate flavours assailed our tastebuds in the nicest way – try one get one free.

I am sending this off to a number of weekly events:


Bake of the Week BadgeBake of the Week over at Casa Costello

Cook Blog Share over at SuperGolden Bakes

Recipe of the Week over at A Mummy Too

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Malted Chocolate Bundt Cake
by Choclette January-19-2015
A beautifully textured and delicious bundt cake flavoured with chocolate and Horlicks. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut.
  • 240g unsalted butter
  • 260g golden caster sugar (I used vanilla flavoured sugar)
  • 4 large eggs (I used duck eggs)
  • 100g ground almonds
  • 230g flour – half wholemeal spelt, half white
  • 2 tsp baking powder
  • ΒΌ tsp bicarbonate of soda
  • 2 heaped tbsp yogurt
  • 2 tbsp water
  • 1 rounded tbsp cocoa powder
  • 1 rounded tsp mesquite powder
  • 2 rounded tbsp Horlicks
  • Β½ tsp vanilla extract
  • 50g caster sugar ( I used vanilla flavoured sugar)
  • 50ml water
  • 70g dark chocolate (70%)
  • 10g unsalted butter
  • 16 Maltesers
1. Cream the butter and sugar until light and fluffy. Then beat in the eggs, one by one, adding a little of the flour if necessary to prevent curdling.2. Sieve in the ground almonds, flour, baking powder and bicarb and stir until just combined.3. Gently stir in the yogurt and water.4. Spoon half the mixture into a separate bowl. Add the Horlicks and vanilla extract to one bowl and the cocoa powder and mesquite to the other. Stir until just combined.5. Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180℃ for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.6. Put the 50 ml of water and 50g of sugar in a pan and place on a low heat stirring until the sugar has dissolved.7.Take off the heat and add the chopped chocolate. Leave the chocolate to melt for a few minutes then stir. Add the butter and stir until smooth.8. Place the cooled cake onto a serving plate. Drizzle the chocolate sauce over the top and decorate with the Maltesers and edible gold dust.

Prep time: 45Cook time: Total time: Yield: 16 modest slices


  1. Leave a Reply

    19th January 2015

    This looks great. I have never tried this type of cake before but I may give your recipe a go! x

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      I haven’t tried making this particular cake in a normal tin Laura, but I’m sure it would work fine.

  2. Leave a Reply

    lisa prince
    19th January 2015

    omg malteasers, i need to give this a try , yummy will take the recipe and place it in my must tries

  3. Leave a Reply

    19th January 2015

    Oh I should not of come here while I was hungry! This looks amazing x

  4. Leave a Reply

    Colette B
    19th January 2015

    I’ve never actually tried a Bundt cake but they does look lovely.

  5. Leave a Reply

    19th January 2015

    This looks amazing. Someone get me a bundt tin right now!!!

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Thanks Emmy. They are great for turning out a good looking cake without a huge amount of faffing about.

  6. Leave a Reply

    Sally Sellwood
    20th January 2015

    Not sure if you received my comment? This looks fabulous – I love malted chocolate cakes. May be this is the one to make me buy a bundt tin and have a go – always been too frightened that the cake won’t come beautifully out of the tin!

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      No Sally, this is the first comment I’ve seen. I don’t use a tin but a silicone mould, makes the turning out a lot easier, although I do always feel a little worried.

  7. Leave a Reply

    Deena Kakaya
    20th January 2015

    I’m impressed with all of your posts but have to agree, your Bundt cakes are particularly beautiful x

  8. Leave a Reply

    Lou, Eat Your Veg
    20th January 2015

    A stunning looking cake Choclette! Weirdly enough I unpacked a couple of boxes that have been in my shed for a year and a half since I moved a few days ago and found my, as yet, unused bundt tin. I really needs to be tested out! Loving your use of Horlicks!

  9. Leave a Reply

    Vohn's Vittles
    20th January 2015

    That sounds and looks amazing Choclette. I love malted flavours and am drooling over the thought of this one. ♡

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      I hadn’t seen the crown angle until you pointed it out Susan. It’s so obvious – doh! And thank you for the compliment πŸ™‚

  10. Leave a Reply

    20th January 2015

    A real showstopper!
    What a fabulous cake for a birthday and a great combination of flavours – I love Horlicks and combined with chocolate it is cake heaven!

  11. Leave a Reply

    20th January 2015

    Definitely bookmarking this. A chocolate and Horlicks swirled batter sounds too good to resist. I love a bundt cake too (if they turn out ok!) They always look so stylish.

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Thanks Jo. They do look stylish don’t they and with minimum effort too. I use a silicone mould – reduces turn out risk.

  12. Leave a Reply

    Jane Sarchet
    20th January 2015

    You’re right Choccy, it does look stunning. You must have a side line in making birthday cakes, you makes tonnes of them πŸ™‚
    Janie x

  13. Leave a Reply

    Baking Addict
    20th January 2015

    I love baking bundt cakes for the same reasons. This looks absolutely stunning and I love the flavours. I am intrigued by your use of mesquite powder – I am sure I’ve asked you about it before, I must look it up. Can you make one for my birthdays please? πŸ™‚

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Would love to Ros. I bought the mesquite powder from a health food shop – it’s great for enhancing malty, caramel type flavours and is meant to be good for you too!

  14. Leave a Reply

    Helen at Casa Costello
    21st January 2015

    I love how stunning a bundt cake looks – Love the maltesers! Thanks loads for joining in with #Bakeoftheweek again x

  15. Leave a Reply

    Vicki Montague
    22nd January 2015

    Fabulous!!! Wow, wow wow! I am sooo jealous! Whenever I turn out my bundt cakes they stay in the tin! Do you have any tips for getting them out?! Thanks!

    • Leave a Reply

      Choclette Blogger
      22nd January 2015

      Hi Vicki – Thanks for commenting. I use a silicone mould which is fabulous and in theory doesn’t need greasing. However, just to make sure it doesn’t stick, I spray it with oil first.

  16. Leave a Reply

    Lucy Parissi
    22nd January 2015

    This looks unreal! So pretty it would be a shame to slice it. Almost. Thanks for linking to #CookBlogShare I must make a bundt cake soon – you have inspired me

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Thanks Lucy. I was hoping it would look pretty inside too, but I never got to see that bit. I’m sure you will come up with a stunning bundt.

  17. Leave a Reply

    Jen Price
    22nd January 2015

    Looks perfect for a birthday cake, I must start baking bundts as I always think they look amazing.

  18. Leave a Reply

    Sarah James
    23rd January 2015

    What a showstopper. I love the sound of Maltesers & Horlicks with chocolate, delicious .

  19. Leave a Reply

    Johanna GGG
    25th January 2015

    That cake is spectacular – that stripey drizzle is brilliant and I am up for anything with maltesers – have you ever done chocolate and malt for WSC – such a great flavour combination

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Thanks Johanna. No, I don’t think that has been done – lovely idea. Don’t suppose you fancy hosting it?

  20. Leave a Reply

    belleau kitchen
    25th January 2015

    I’m not surprised you’re impressed. It’s bloody gorgeous!! I adore malt anything. Fab looking cake.

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Ah yes, I remember you and I share a love of malty foods Dom. Look forward to your next creation πŸ™‚

  21. Leave a Reply

    28th January 2015

    This cake looks soooo delish! I am now the proud owner of a bundt tin (many years waiting!!!!) & 1 recipe – which I made up in a moment of madness, not understanding the Bundt baking is a whole world on its own!! Love Horlicks/Choc/Maltesers – gonna give this one a go! Thank you for posting. Sammie

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