The most delicious MALTESER TRAY BAKE - Fudgy malt chocolate cake with a rich silky ganache.
Like with this Fudgy Chocolate Cake, and Chocolate Tray Bake, I use coffee to enhance the flavour of the chocolate in the cake.
Malteser Tray Bake
I love a traybake cake recipe.
They are great for parties and get togethers and are so easy to put together.
In this recipe, the cake has some malted powder in it and the thick shiny ganache does too.
This is then topped with loads of crushed Maltesers.
Ingredients
Self Raising Flour, Cocoa and Malt Powder - Ovaltine is a good option. Self raising flour means you don't have to use raising agents.
Unsalted Butter and Oil - Butter adds unbeatable flavour and Oil adds moistness.
Eggs – Add structure, emulsifying and thickening.
Light Brown Sugar and Caster Sugar – For moisture and fudginess.
Milk, Yoghurt - Adds moisture.
Coffee - This enhances the flavour of the Chocolate.
Milk/Dark Chocolate/Double Cream - For a deliciously silky ganache.
How to make Malteser Tray Bake
Combine Eggs and Sugar in a bowl and whisk for 1 minute.
Add the Yoghurt, Milk, Butter and Oil and mix for a further 2 minutes.
Stir in Plain Flour, Malt Powder, and Cocoa. Then stir in.
Fold in Coffee.
Beat together until smooth.
Transfer the batter into a 9 x 13 deep oven tray.
Bake for 35-40 minutes or until a skewer inserted not the middle comes out clean.
Heat Double Cream.
Add chopped chocolate and stir in.
Sprinkle over Malt powder and mix through.
Set aside to cool until thickened.
Once the cake has cooled, spread over the Ganache and add Maltesers.
Tips for making it
Ingredients- Make sure your ingredients are at room temperature.
Coffee – There is no flavour of coffee in this cake. All it does is enhance the flavour of the chocolate.
Malt powder - Horlicks or Ovaltine are good options.
Yoghurt and Milk - These add moisture in this recipe as Cocoa is quite drying. You can replace the Yoghurt and Milk with Buttermilk or Sour Cream.
Variations
Milk - You can use Buttermilk or Sour Cream instead of the Milk and Yoghurt.
Vanilla - I don’t add Vanilla Extract into the cake but you can if you wish.
Icing - To make the cake with an icing topping instead, combine sieved icing sugar (250g) and cocoa (1 tbsp) and add milk gradually until you get a thick icing.
Topping – Use Crushed Flake, Crushed Crunchie Bars etc instead.
How to store/make ahead/freeze
This cake keeps well for up to 4 days in an airtight container on the countertop.
To freeze
Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months.
To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night.
Then add the Ganache before serving.
Other recipes you may like:
EASY FUDGY Triple Chocolate Brownies
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The most delicious Malteser Tray Bake
The most delicious Malteser Tray Bake - Easy Fudgy malt chocolate cake with a rich silky ganache and Maltesers topping.
Ingredients
- 3 Eggs
- 175 g Light Brown Sugar
- 75 g Caster Sugar
- 220 g Plain Yoghurt
- 160 g Milk
- 120 ml Oil Neutral Flavoured
- 100 g Butter Room Temperature
- 2 tbsp Malt Powder Horlicks or Ovaltine
- 250 g Self Raising Flour
- 100 g Cocoa Powder
- 120 ml Coffee
Ganache
- 300 ml Double Cream
- 100 g Dark Chocolate
- 100 g Milk Chocolate
- 1 ½ tbsp Malt Powder
Topping
- 100 g Maltesers
Instructions
-
Butter and line a 9 x 13 baking tin. Preheat oven to 180 C/Gas Mark 4.
-
Combine Eggs and Sugar in a bowl and whisk for 5 minutes.
-
Add the Yoghurt, Milk, Butter and Oil and mix for a further 5 minutes.
-
Stir in Plain Flour, Malt Powder, and Cocoa. Then stir in.
-
Fold in Coffee. Beat together until smooth.
-
Transfer the batter into a 9 x 13 deep oven tray. Bake for 35-40 minutes or until a skewer inserted not the middle comes out clean.
Ganache
-
Heat Double Cream till nearly simmering. Remove from the heat. Add chopped chocolate and stir in. Sprinkle over Malt powder and mix through. Set aside to cool and thicken.
-
Once the cake has cooled, spread over the Ganache and add Maltesers.
Recipe Notes
Tips for making it
Ingredients- Make sure your ingredients are at room temperature.
Coffee – There is no flavour of coffee in this cake. All it does is enhance the flavour of the chocolate.
Malt powder - Horlicks or Ovaltine are good options.
Yoghurt and Milk - These add moisture in this recipe as Cocoa is quite drying. You can replace the Yoghurt and Milk with Buttermilk or Sour Cream.
Ganache - For a thicker Ganache, leave to cool for longer.
Variations
Milk - You can use Buttermilk or Sour Cream instead of the Milk and Yoghurt.
Vanilla - I don’t add Vanilla Extract into the cake but you can if you wish.
Icing - To make the cake with an icing topping instead, combine sieved icing sugar (250g) and cocoa (1 tbsp) and add milk gradually until you get a thick icing.
Topping – Use Crushed Flake, Crushed Crunchie Bars etc instead.
How to store/make ahead/freeze
This cake keeps well for up to 4 days in an airtight container on the countertop.
To freeze
Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months.
To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night.
Then add the Ganache before serving.
Zoe says
This was the best cake ever! I don't bake often so the results were shocking for everyone. Who knew I could bake?! This has given me the confidence to try more cake recipes. Thankyou!