Chocolate Malteser Cake
Chocolate Malteser Cake

This delicious chocolate cake covered in Maltesers will impress all of your guests.

8-10 servings 50-55 min 110 min Medium


  • 8 Eggs, Separated
  • 11oz (320g) of Suga
  • 1/4 a cup (85g) of Malt Extract
  • 14oz (400g) of Softened Butter
  • 14oz (400g ) of Self Raising Flour
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Salt
  • Chocolate Ganache
  • 2 x 360g / 12.5oz boxes of Maltesers


  1. Place the Egg Whites into a large bowl and use an electric mixer to whisk to soft peaks.
  2. Add in a quarter of the sugar and whisk for a few seconds, add another quarter of the sugar and mix until you have stiff shiny peaks. Set to one side.
  3. In another bowl place the butter and the rest of the sugar and using the hand whisk mix together until light and fluffy.
  4. Pour in the malt extract and the vanilla and mix thoroughly. Add the egg yolks and whisk together until completely combined.
  5. Place the flour and salt into a sieve and sift onto the egg and butter mixture, gently fold into the batter until fully incorporated.
  6. Add half the egg white mixture and start to mix in and then add the remaining egg whites and gently fold together until just mixed.
  7. Divide the mixture between the 2 hemisphere pans that you have greased and floured, level the tops and place into a preheated oven for 50 -55 minutes until cooked through and golden brown.
  8. Remove from the oven and allow to cool for about 10 minutes and then trim the top of the spheres so they are nice and level.
  9. Turn the cakes out onto a cooling rack and allow to cool completely.
  10. Use some cooled ganache to sandwich the cakes together to form a ball. Place back into the fridge for an hour or so to set up. When you are ready to decorate the cake, gently warm your ganache a little so that you can pour it over the cakes.
  11. Pour the Ganache over the cake and allow to completely cover the sides. Once the ganache has stopped dripping move the cake to your presentation plate.
  12. Place the cake into the fridge to allow the ganache to slightly thicken before you then place the Maltesers all around the cake.
  13. Place the cake back into the fridge to set up.

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