Chocolate Malt Cake
By OcadoLife
Published on 06 March 2026
In his glorious ganache-laden Chocolate Malt Cake, star baker and food writer Edd Kimber has turned everything we all love about moreish Maltesers into something sliceable, celebratory and deeply satisfying. For another chocolatey triumph from Edd, search for his Chocolate Orange Puff Pastry Danishes online.Time and servings
50 minsTotal time
16Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 200ml vegetable oil, plus extra for the tins
- 300g plain flour
- 30g Ovaltine Original malt powder
- 265g caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 180ml buttermilk
- 3 large eggs
- 2 tsp vanilla extract
- 200g unsalted butter, diced
- 250g dark chocolate (65-75% cocoa solids), finely chopped
- 3 tbsp golden syrup
- 200ml double cream
- 25g Maltesers, roughly chopped, to decorate
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 x 20 cm round cake tins; line the bases with baking paper.Step 2
Mix the flour, malt, sugar, baking powder, bicarb and salt in a bowl.Step 3
In a jug, beat the vegetable oil, buttermilk, eggs and vanilla.Step 4
Pour the wet ingredients into the dry and whisk to a smooth batter.Step 5
Divide between the tins and spread to level the surface. Bake for 25-30 mins, until springy to the touch. Cool in the tins for 10 mins; turn out onto a rack to cool fully.Step 6
For the ganache, melt the butter, chocolate and syrup in a glass bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then stir in the cream. Cool until thick and spreadable.Step 7
Place one cake on a plate and spread with ganache. Top with the second cake and spread the remaining ganache over the top and sides. Decorate with the Maltesers. Store chilled for 3-4 days (Maltesers soften after 1 day).