This recipe is one that was originally for cupcakes by Cupcake Jemma. Her Malteser Cupcakes looked so good I wanted to try it out as a full-size cake; I’m glad that I did because these it tasted great! So far, all of the recipes I tried from Cupcake Jemma’s YouTube channel and her cookbook have turned out great! This cake was no exception; it was soft and moist, and the buttercream was easy to make, and the added maltesers/whoppers provided a nice crunchy texture.
After the batter has been mixed for a minute, add the milk and vanilla. I think it’s a time saver to combine the vanilla and the milk when preparing the other ingredients.
I didn’t take a lot of photos after this point because opened my oven prematurely and the cakes sank. Luckily, I was able to “trim” the cakes into 2 level layers. I made the buttercream, applied a crumb coat, and then iced the entire cake after, and decided that my cake was presentable enough to continue photographing.
The chocolate ganache was made within a few minutes. I gently heated up cream and poured it over chocolate bits. It’s important to let the milk and chocolate sit for a minute before mixing; it really helps to soften the chocolate bits.
I poured the chocolate ganache on top of the frosted cake and helped push some of it over the edges using my palette knife. To top it off, I plopped some whoppers on.
This cake was extremely soft and moist. The frosting was a bit sweet, but the chocolate ganache helped to cut back on the sweetness. The whoppers on top and in the icing provided a nice crunchy texture.
Malteser Cake (Whoppers Cake) Recipe (yields 2 8″ cakes or 24 cupcakes)
190g self-raising flour
10g cocoa powder
50g malt powder
1/2 tsp baking soda
250g granulated sugar
270g unsalted butter, softened
4 large eggs
1/2 tsp vanilla extract
3 Tbsp milk
- Prepare two (2) 8-inch round pans by buttering and flouring. Pre-heat oven to 350 degrees F (convection).
- Sift x into a mixing bowl.
- Add y to x and mix for 60 seconds in a stand mixer on medium/high speed.
- Add z and mix on medium/high speed for 30 seconds.
- The batter will be a bit runny. Divide the batter evenly into the 2 prepared 8-inch pans. The best way to divide the batter evenly is by weighing them.
- Bake for 30-35 minutes, or until a toothpick comes out clean. If baking cupcakes, bake for 20-22 minutes.
- After the cakes are done baking, cool to room temperature and trim the cake so you have 2 even layers.
- Add a layer of the vanilla buttercream (see below) on top of the base-layer cake, stack the second layer on top, and go over the entire cake with a crumb coat. Refrigerate the cake for 10-15 minutes to firm up the cake.
- Go over the cake with a thicker layer of icing, then pour the chocolate ganache (see below) on top. Top with maltesers or whoppers.
Jazzed up Vanilla Buttercream Ingredients:
200g unsalted butter, softened
450g confectioner’s sugar, sifted
1/4 tsp vanilla extract
3-4 Tbsp whole milk
200g crushed whoppers (if using a food processor to crush whoppers, don’t process to the point of fine crumbs; leave some chunks for texture)
- Whip the butter in a stand mixer on medium/high speed for 5 minutes. The butter should look fluffy and very pale.
- Add sifted confectioner’s sugar to the butter in 2 stages, mixing for 2-3 minutes after each addition.
- Add the vanilla and whole milk while the mixer is on low speed.
- Fold in the whoppers by hand. Use half of the crushed whoppers first, and slowly add more, if needed. Don’t put so many in that the buttercream becomes too thick.
Chocolate Ganache Ingredients:
200g dark chocolate
225 ml heavy whipping cream
- Chop or break the chocolate into small bits, so that they will melt easily, and place them in a medium size bowl
- Gently heat the cream in a small saucepan over medium heat until small bubbles start to appear on the surface.
- Pour the heated milk over the chocolate, and let the milk and chocolate sit for 1 minute without stirring.
- Mix the chocolate and milk until it becomes smooth. Let it sit for 1 hour before using.
Modified recipe by Cupcake Jemma