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 tablespoon 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 tablespoon 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.
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.Nutrition
Calories: 347kcalCarbohydrates: 35gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 55mgSodium: 64mgPotassium: 229mgFiber: 3gSugar: 21gVitamin A: 411IUVitamin C: 0.2mgCalcium: 63mgIron: 2mg
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