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Malteser Cakes for Easter

Did you see the little sponge cakes I made for my mum for Mother’s Day? I thought a variation on that theme would be nice for Easter. I meant to get some little eggs for the nests. And some flakes. But guess what… I didn’t. Oops.

But I did have plenty of chocolate in the larder, and some maltesers too. So this is what we ended up with..

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I used the standard Victoria sponge recipe from the other little cakes, and filled them with chocolate  buttercream rather than the vanilla.  The icing is a simple chocolate ganache.

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Firstly, make the ganache.

  • 200g dark chocolate chopped
  • 200g double cream, heated to just under boiling.

Add the chocolate to the cream off the heat allow to melt without touching for a few minutes, and then stir until melted and smooth.  Remove two large tablespoons to a small bowl and let that cool down to room temperature, whilst keeping the rest in the saucepan to stay warm.

  • 150g unsalted butter, at room temperature
  • 150g icing sugar
  • 50 ml double cream
  • 2 reserved tablespoons chocolate ganache

In a stand mixer for preference, or using a hand mixer, beat the  butter until soft and smooth, sift the icing sugar over the butter and, covering the bowl with a clean teatowel or using a splashguard, mix on minimum speed until the sugar is blended into the butter. (Beware that without the teatowel or splashguard (and even with to a degree) your kitchen will be coated with icing sugar!  ) Once the sugar is safely coated with the butter, increase the speed and whip for several minutes until smooth and fluffy and white.  Add the double cream whilst continuing to whip, and then finally blend in the cooled chocolate ganache.

Split the cakes and pipe or spread each lower half with the butter cream before replacing the top.

Put the cakes on a cooling rack over the top of a sheet of parchment.

Spoon the warm ganache over the top of each cake, using a palette knife to smooth more over the sides but not touching the top. You will find lots will drop through the rack to gather on the parchment.  Scrape this back into the pan and use this to fill any gaps on the sides.

Allow to cool for a while before topping with the maltesers, or they will slide off.

Eat one for quality control and then make the tea and eat another one.