Let me tell you a little story first. It was a rainy Sunday afternoon. one of those days when your only goal is to bake something utterly indulgent while jazz records play faintly in the background. I flipped open an old copy of Nigella Lawson’s Feast and there it was: Malteser Cake. I’d seen it before, nestled between other more show-offy chocolate cakes but that day it called to me with sweet malted promises.
Nigella’s Malteser Cake is what happens when childhood nostalgia meets grown-up decadence. It’s not your average chocolate cake. It’s malty, rich, creamy and slightly salty, with just enough crunch to remind you of the actual Maltesers (those airy chocolate malt balls we all secretly hoard during movie nights). The cake layers are soft and subtly infused with Horlicks, the classic malted milk drink and the frosting-oh, the frosting-is a dreamy mixture of chocolate, cream and more malt powder. The cake is then crowned with whole Maltesers, like a chocolate-studded tiara.
This isn’t a cake for a quick sugar fix. It’s a cake with soul. It demands a little bit of ceremony. a few moments of quiet appreciation before the first forkful. It’s the kind of cake you make when you want people to remember dessert long after the meal is over.
Nigella Malteser Cake Recipe
Ingredients Needed
Let’s gather what you need and don’t worry. nothing here is impossible to find but there are a few stars you absolutely mustn’t skip.
For The Cake
- 150g soft brown sugar
- 100g caster sugar
- 3 large eggs
- 175ml milk (full fat if you’re not afraid of joy)
- 15g Horlicks (or other malted milk powder. but trust me, Horlicks hits different)
- 175g plain flour
- 25g cocoa powder (the dark, unsweetened kind)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 125g unsalted butter (melted and slightly cooled)
For The Frosting
- 250g icing sugar
- 1 tsp cocoa powder
- 45g Horlicks
- 125g unsalted butter (softened)
- 2 tbsp boiling water
- 100g melted dark chocolate (minimum 70% cocoa solids)
To Decorate
- A generous handful of Maltesers (honestly, don’t count them. just go with your gut)
Equipment Needed
When I first made this, I realized halfway through that I didn’t have the right cake tins and had to MacGyver my way with two mismatched pans. So here’s what you need to be properly prepared:
- 2 x 20cm (8-inch) round cake tins (ideally non-stick, with removable bases)
- Electric hand mixer or stand mixer (unless you enjoy a wrist workout)
- Mixing bowls (one large, one medium)
- Measuring spoons and digital scale (you’ll thank me-Nigella writes in grams)
- Small saucepan (for melting chocolate)
- Offset spatula or butter knife (for frosting those layers like a pro)
- Wire rack (for cooling the cakes evenly)
- Baking parchment or non-stick spray
Instructions To Make Nigella Lawson’s Malteser Cake
Alright, apron on, kettle boiling, chocolate ready. Here’s how it all comes together:
- Preheat your oven to 170°C (150°C fan) or 325°F. Grease your tins and line the bottoms with parchment paper.
- Mix the sugars and eggs in a large bowl. Beat until pale and slightly fluffy. It should look like golden ribbons. I always take a moment here to appreciate how beautiful it looks. One of those simple baking joys.
- Combine milk and Horlicks in a jug or small bowl. Stir until dissolved.
- In a separate bowl, sift together flour, cocoa powder, baking powder and bicarb. Dry ingredients matter-a quick sift makes a world of difference in texture.
- Slowly add melted butter to your egg mixture, then alternate between the milk mixture and dry ingredients until everything is blended. Don’t overbeat-this batter likes to be coddled, not bullied.
- Divide batter between tins, smoothing out the tops. Bake for 20-25 minutes or until a skewer comes out clean. They’ll smell like warm chocolate dreams.
- Let them cool in the tins for about 10 minutes before transferring to a wire rack. Be patient-warm cakes and cold frosting are not friends.
- Make the frosting: Mix icing sugar, cocoa and Horlicks in a bowl. Add softened butter and beat until sandy. Pour in boiling water and continue to mix until smooth. Then stir in the melted chocolate. Taste it. Smile. Lick the spoon. (That’s basically a legal requirement.)
- Assemble: Place one cake layer on your plate. Spread a generous layer of frosting. Top with the second cake. Smother the top and sides with more frosting. go rustic or smooth depending on your vibe.
- Decorate with Maltesers. Be playful. I once spelled someone’s name in Maltesers for their birthday-big hit.
What I Learnt
First off, malt powder is a secret superhero in baking. I’d always passed Horlicks in the supermarket with the same attention I give to cough syrup. Not anymore. That subtle, nostalgic flavor. it transforms this from a ’chocolate cake’ into the chocolate cake.
I also learned the importance of texture harmony. The softness of the sponge, the silkiness of the frosting and the crunch of the Maltesers. every bite is its own little story. This cake reminded me that dessert isn’t just about sweetness. It’s about contrast, memory, mood.
And perhaps most importantly: baking doesn’t need to be intimidating to feel luxurious. Nigella’s recipes never talk down to you. They invite you in, let you make a mess and remind you that elegance doesn’t require perfection.
FAQs
How Do I Make Nigella Lawson’s Malteser Cake?
Making Nigella’s Malteser Cake is a breeze! You melt chocolate and golden syrup together, then mix in crushed Maltesers and crushed digestive biscuits for that delightful crunch. The real magic happens when you chill the whole thing in the fridge for a few hours. You end up with this no-bake cake that’s rich, crunchy, and absolutely indulgent!
Can I Substitute Any Ingredients In Nigella’s Malteser Cake?
Totally! If you’re not a fan of digestive biscuits, you can swap them for graham crackers or even ginger biscuits for an added kick. As for the Maltesers, if you’re really in a pinch, you could go for Whoppers (the American version) or any other malted milk balls you can find. It’ll still be a hit!
How Long Does Nigella’s Malteser Cake Last?
This cake can stay fresh in the fridge for up to 5 days, although it rarely lasts that long! It’s best served chilled, and the longer it sits, the more the flavors meld together, so it’s one of those cakes that’s even better on day two.
