Nigella Chocolate Malteser Cake Recipe [GUIDE]

When it comes to indulgent desserts, Nigella Lawson knows how to deliver. Her Chocolate Malteser Cake is a masterpiece, a luscious fusion of soft, moist chocolate cake and crunchy, malt-flavored Maltesers. If you’re a fan of the rich, deep flavor of chocolate combined with a playful, almost nostalgic twist, this cake has your name written all over it.

It’s the kind of cake that feels like a warm hug on a rainy day, a treat for when you want something that satisfies your chocolate cravings without being too overwhelming. The Maltesers – those little, golden-brown malted milk balls. bring a fun texture to the cake, balancing the soft, fluffy interior. It’s like the cake knows exactly what you need: comforting and indulgent, yet with a bit of surprise in every bite.

I remember the first time I tried this cake. It was a family gathering and someone brought it to the table. I had no idea what I was getting into but one bite and I was hooked. It was like a secret handshake between chocolate lovers. The crunch from the Maltesers added this unexpected twist, making it feel like I was in on something deliciously special. The cake itself is decadent but the Maltesers give it that perfect element of fun. Ever since, I’ve been making it on repeat and it never disappoints.

Nigella Chocolate Malteser Cake Recipe

Ingredients Needed

Alright, so here’s what you’ll need to make this magic happen. Don’t worry – it’s not complicated at all but it’s definitely indulgent.

• Butter – Nigella uses unsalted butter to give the cake a smooth, creamy richness. Trust me, there’s no substitute for real butter here.
• Cocoa powder – A good quality cocoa powder is essential for that deep chocolate flavor. Don’t skimp on this.
• Self-raising flour – This is what gives the cake its soft, fluffy texture. You can use plain flour but you’d need to add baking powder to mimic the effect.
• Baking soda – Helps the cake rise and get that perfect airy feel.
• Sugar – This is a cake, after all and sugar is its lifeblood. It sweetens and contributes to the moistness of the cake.
• Eggs – Three large eggs. These help bind everything together and give the cake structure.
• Full-fat milk – For richness and to add moisture.
• Boiling water – Sounds odd but the hot water helps dissolve the cocoa powder and intensify the chocolate flavor.
• Maltesers – The hero of the cake! These little malted balls get mixed into the batter and used as a decoration on top.
• Heavy cream – To make the icing. You’ll whip this into a creamy, luxurious topping for the cake.

Once you have all your ingredients ready, you’ll be amazed at how easily everything comes together.

Equipment Needed

No need for fancy equipment. just some good basics will do.

• Mixing bowls – At least two, one for dry ingredients and one for wet.
• Electric whisk or stand mixer. Nigella uses a stand mixer for convenience but an electric whisk will do the job just as well if you don’t have one. A little elbow grease never hurt anyone!
• 9-inch round cake pans. For the perfect layers. You’ll want to grease and line them with parchment paper to make sure the cake doesn’t stick.
• Spatula – For scraping down the sides of the bowl and making sure everything is incorporated evenly.
• Cooling rack – Once the cake is baked, it needs to cool down before you start icing it.
• Whisk – For mixing the icing cream.
• Butter knife or offset spatula. To spread the icing smoothly over the cake.
• A handful of Maltesers. Obviously, for topping.

Instructions To Make Nigella Lawson’s Chocolate Malteser Cake

Now, let’s get to the good stuff: making the cake. Don’t worry, it’s easier than it looks. Here’s how you do it:

1. Preheat your oven to 180°C (350°F) and grease your two cake pans with butter or oil. Don’t forget to line the bottom with parchment paper to ensure the cake slides out easily later.
2. Combine your dry ingredients – In one mixing bowl, sift together the self-raising flour, cocoa powder, baking soda and sugar. This helps ensure there are no lumps and everything gets evenly distributed.
3. Mix your wet ingredients. In another bowl, whisk together the eggs, melted butter, milk and vanilla extract. Nigella’s recipes are usually pretty forgiving and this part is no different. Just make sure everything is well-combined.
4. Combine wet and dry ingredients. Slowly add the wet mixture to the dry, stirring gently as you go. This is when the batter starts to smell like heaven. Add the boiling water to the batter next. It will look quite thin but don’t worry; this is normal! The hot water helps bring out the richness of the cocoa.
5. Add the Maltesers – Roughly chop half of the Maltesers into smaller pieces. These will be folded into the batter. The other half is saved for the top.
6. Pour into your prepared pans – Divide the batter equally between the two pans, then bake for about 25-30 minutes. You can check for doneness by inserting a skewer or knife into the center; if it comes out clean, you’re good to go.
7. Let the cakes cool. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. Whip up the icing. For the icing, beat the heavy cream until it’s thick and creamy. You can add a little powdered sugar if you want extra sweetness. Spread the whipped cream generously on the first layer of the cake, then place the second layer on top. Top with the remaining Maltesers, adding them generously for that signature crunch.

And there you have it: Nigella Lawson’s Chocolate Malteser Cake. It’s indulgent, it’s rich and it’s a little bit fun. The maltesers on top make it feel like a celebration.

What I Learnt

Every time I make this cake, I learn something new about baking and about the importance of patience. First, I realized how important the boiling water is. I thought it might mess up the texture but instead, it makes the cake almost brownie-like in the center. fudgy and rich. Second, I learned that when you chop the Maltesers and fold them into the batter, they melt just enough to add bursts of malt flavor without losing their integrity entirely. It’s the perfect balance.

Also, the whipped cream topping was a revelation. It’s not just an icing. it’s an essential part of the flavor profile. It adds this smooth, silky element that contrasts beautifully with the dense, chocolatey cake and the crunchy Maltesers. Trust me, don’t skip that.

FAQs

What Makes Nigella’s Chocolate Malteser Cake So Special?

It’s a perfect balance of rich, indulgent chocolate cake paired with the crunch of Maltesers on top. The cake is super moist, and the Maltesers add this unexpected texture, giving it a playful edge. Honestly, every bite feels like a little celebration.

Can I Substitute Maltesers With Something Else?

If you’re in a pinch, you could swap Maltesers for any other crunchy, chocolatey treats-think Whoppers or even crushed up honeycomb. The key is having that crunch to complement the soft, velvety chocolate cake.

How Do I Prevent The Cake From Being Too Dense Or Dry?

Great question! A lot of it comes down to measuring the ingredients correctly and not over-mixing the batter. Also, make sure you don’t over-bake it! I learned the hard way that a minute or two extra can go from ’moist’ to ’dry’ pretty quickly. You want the center to still be a little wobbly when you pull it out of the oven!