A beautifully textured and delicious malted chocolate bundt cake. The cake is swirled with two differently flavoured and coloured batters giving additional interest when the cake is cut. One is chocolate and the other is Horlicks.
This quick and easy malted hot chocolate cake is not only a frugal one, but it’s delicious too. It’s made with drinking chocolate and Horlicks for flavour and includes both free range eggs and organic sunflower oil. The ingredients cost less than £1 and it produces a decent sized 8″ (20cm) round cake.
When I came across a recipe for malted cookies by Ruby Tandoh in the Guardian one week, there was no doubt I would have to make them. I adore anything malty, be it malt loaf, Horlicks or Maltesers. This was a recipe to be torn out and kept. Of course when it came to it, I had to change it a bit, adding wholemeal flour and chocolate were a must. I didn’t want to have egg whites floating around the place, so I used a large whole egg instead of yolks only. I also changed the quantities, 8 large biscuits or 14 small ones just didn’t seem enough, especially as I wanted to take them up to the New Forest with us on a visit to CT’s mother.
This is how I made:
Malted Choc Chip Cookies
- Creamed 150g unsalted butter with 100g vanilla sugar.
- Added a pinch of rock salt and creamed some more.
- Beat in a large egg.
- Sifted in 225g flour (half wholemeal, half white), 1½ tsp baking powder and 90g Horlicks.
- Stirred until all incorporated, then added 50g milk chocolate chips. Stirred until just combined.
- Left in cold kitchen to firm up for 20 minutes.
- Formed into 25 balls the size of a large walnut and placed on a baking tray well apart from each other. Flattened the dough slightly, then baked at 180°C for 12 minutes when the biscuits were risen and golden.
- Left to cool slightly, then removed onto a wire rack to cool completely – apart from one which I just couldn’t help sampling straight away.
Warm from the oven, these made me one very happy person. Once cooled they were crisp on the outside and soft and chewy on the inside. Maltesers in biscuit form. Comfort food exemplified. Need I say more?
I am sending these over to Laura at I’d Much Rather Bake Than … for her Biscuit Barrel event. She has chosen favourites for this month’s theme and as I’ve already mentioned malty flavours are a firm favourite of mine.
As I bookmarked this recipe the moment I saw it, I am sending this off to Bookmarked Recipes with Jac of Tinned Tomatoes.
As soon as I saw this cake over at The More Than Occasional Baker, replete with my guilty pleasure, Maltesers, it was only a matter of time before I was going to bake it. Luckily, my birthday provided the perfect excuse. After all the birthday festivities, ahem, back in July, it was time to go back to work – this means taking in birthday cake. If ever we get boxes of chocolates at work it is usually the Maltesers that disappear first. I thus reasoned, a Malteser cake would be a popular one for my work colleagues. As Ros didn’t actually have the recipe on her site, I googled it and found it over at BitterSweetSpicy. The recipe comes from Annie Rigg’s book Make, Bake & Celebrate – I obviously have a serious gap in my baking book collection!
Having just read Alida’s post about using vinegar as well as eggs and baking powder, I thought I’d give this a try rather than using buttermilk which I didn’t have. Because I made a mistake in the amount of sugar I used to begin with, I upped all of the quantities slightly as well as making a few other adjustments.
This is how I did it:
- Creamed 175g unsalted butter with 150g sugar (half vanilla sugar, half dark brown) until very light and fluffy.
- Added a pinch of rock salt and creamed some more.
- Beat in 3 large duck eggs one by one.
- Sifted in 275g self-raising flour (half wholemeal, half white), 1/2 tsp bicarbonate of soda and 2 heaped tbsp of Horlicks.
- Stirred in 100ml water mixed with 80ml of milk and 1 tbsp cider vinegar until just combined.
- Divided mixture between two 21 cm cake moulds and baked at 180C for 30 minutes.
- Poured 200ml double cream into a bowl over warm water and whisked in 50g of Horlicks.
- Added 250g 37% milk chocolate (G&B) and left to melt.
- Removed from heat and stirred in 1 tbsp golden syrup and 75g unsalted butter.
- Left to cool and turn thick enough to ice.
- Slathered the mixture all one cake thickly and placed the other one on top.
- Covered the other cake and sides with the rest.
- Placed maltesers around the edge.
What I realised as soon as I’d put the cakes together and it was all too late, was that I had forgotten to crush some maltesers and put them in between the layers. Well what a shame, I was really looking forward to that bit. However, this proved to be the most popular cake yet with my work colleagues and I have to say I could very easily have demolished a goodly proportion of it myself if I’d had the chance. I had to make do with a modest slice though, which means only one thing – I will have to make this again.
I am submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes.
After my less than successful strawberry fairy cakes, the next recipe to catch my eye in my not-so-new-now Peyton and Byrne, was this malty chocolate cake. It wasn’t the picture that entrapped me this time – there was no picture, but the word malty. Malt conjures up so many childhood treats. I loved malt extract, except when it was used as a method to hide cod liver oil – yuck! A cup of horlicks was always welcome as was the jar that I would pinch the odd teaspoon out of when no one was looking. And my mother still makes a mean malt loaf. Anyway, I sort of guessed this was going to be a really good cake and thankfully it was. This is what I did:
- Melted 50g 85% dark chocolate with vanilla in a bowl over hot water.
- Creamed 70g dark muscavado sugar and 110g light muscavado with 125g unsalted butter until pale and well incorporated.
- Beat in 1 duck egg.
- Sifted in 140g flour (100g wholemeal, 20g quinoa, 20g white), scant tsp baking powder, 1 heaped tbsp Horlicks and a pinch of salt.
- Stirred this in, followed by the chocolate.
- Mixed in 110ml milk
- Stirred in 65g milk chocolate drops (40%).
- Spooned into a 900g loaf mould and baked at 170C for 35 mins in the first instance. The book said 35-40 mins, but my cake needed another 15 minutes and was still slightly underdone.
- Left to cool, then turned out onto a rack to cool completely.