Maltesers. little balls of chocolate air that you scoff by the handful. well, that’s what I do anyway.
this Malteser cake recipe has come straight from the beautiful Country Womens Association Classics Cookbook. This cookbook has all your favourite recipes from cakes and cookies to spreads and spaghetti’s. Every recipe I have made from this book has not failed on me, except for the one time I may have burnt the coconut cookies (mental note: don’t watch the block when things are in the oven)
This cake is dense and very chocolaty. I probably over baked mine a tad because every time I poked a skewer in, it came out with cake on it. Turns out I just kept poking the Maltesers in the cake and that was the gooiness from the inside of the Maltesers on my skewer.
This recipe serves 8 generous portions and comes from Shirley Morrisby from the CWA Bellerive Branch in Tasmania. I have adapted this recipe and added icing and Maltesers on top.
1 cup self raising flour
3/4 cup caster sugar
4 tablespoons of cocoa
2 tablespoons of vegetable oil
2 x 150gram tubs vanilla bean fruche (I used 300 grams of low fat plain chobani and the inside of one vanilla bean)
1 x 165 gram packet of Maltesers (plus extra if you wish to add icing)
1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
Pre heat oven to 175 degrees celcius. Grease a 18cm square cake tin (I also lined mine with baking paper as i’m cursed with sticky tins)
Shift together flour, sugar, cocoa. In a separate bowl combine eggs, oil and fruche. Combine wet and dry ingredients, then stir through the Maltesers.
Place mixture into the prepared pan and bake for 25-30 minutes.
Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and icing sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.
Wait until cake has completely cooled. Top with a generous amount of icing and top with Maltesers.