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    Malted chocolate cake

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    Malted chocolate cake

    You can freeze these rich and decadent chocolate sponges for up to three months. Defrost them thoroughly before filling and icing

    Preparation time: 20 minutes
    Cooking time: 25-30 minutes

    Serves: 16


    250g butter, plus extra for greasing
    225g self-raising flour
    25g Food Thoughts Organic Cocoa Powder
    25g Ovaltine Original
    2 x 100g bars Lindt Excellence 70% Cocoa Dark Chocolate, broken into pieces
    250g golden caster sugar
    4 British Blacktail Large Free Range Eggs
    400g tub Cooks’ Ingredients Tanzanian Chocolate Icing
    25g Cooks’ Ingredients Dark Chocolate Curls 


    1 Preheat the oven to 180°C, gas mark 4. Butter two 20cm loose bottomed cake tins and line the bases with baking parchment. Sift the flour, cocoa powder and Ovaltine into a mixing bowl.

    2 Put the chocolate, butter, sugar and 100ml water in a saucepan and stir over a gentle heat until melted. Leave to cool.

    3 Pour the chocolate mixture into a large bowl and whisk in the eggs. Add the dry ingredients and fold in until combined. Divide the mixture between the tins and smooth the tops. Bake for 25-30 minutes, or until springy to the touch.

    4 Turn the cakes out of the tins and cool on a wire rack. Place one of the cakes upside down on a serving plate and spread half the chocolate icing over it. Place the other cake on top and spread over the rest of the icing. Scatter over the chocolate curls to serve.

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    Cook’s tip
    Leave your melted chocolate mixture until it’s really cool before you beat in the eggs, otherwise it can go lumpy. 

    Decorating ideas
    Here's 3 ways to decorate your cake:
    Honeycomb caramel
    Vanilla and chocolate drip


    Average user rating

    5 stars