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Malted milk chocolate traybake
- Helena Busiakiewicz
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Serves 8 - 10
Easy
Prep: 30 mins
Cook: 30 mins
plus 1 hr 30 mins chilling
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If you like chocolate-covered malted milk biscuits, you'll love this cake. A mixture of Horlicks powder and Maltesers creates the classic flavour
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Try this recipe for a malted milk chocolate traybake, then try our gin and tonic traybake squares, spiced toffee apple traybake, cherry and pistachio no-bake traybake and carrot cake traybake. Now, discover more sweet traybake recipes.
Chef's tips for malted milk chocolate traybake:
- To transform this into a layered cake, divide the batter between two six-inch cake tins
- Keeps chilled for up to four days
Malted milk chocolate traybake recipe
Ingredients
Nutrition
-
200g salted butter
softened, plus extra for the tin
-
200g golden caster sugar
-
1 tsp vanilla extract
-
3 eggs
beaten
-
100g soured cream
-
3 tbsp cocoa powder
-
200g plain flour
-
1 tsp baking powder
-
½ tsp bicarbonate of soda
-
1 tbsp Horlicks powder
-
Maltesers and mini chocolate eggs
roughly chopped, to decorate
GANACHE
-
200g milk chocolate
finely chopped
-
250ml double cream
-
2 tbsp Horlicks powder
Nutrition: per slice (between 10)
- kcal600
- fat40.3g
- saturates24.5g
- carbs51g
- sugars33.4g
- fibre1.8g
- protein7.2g
- salt0.8g
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Method
-
step 1
First, make the ganache topping. Put the chopped chocolate in a heatproof bowl. Warm the double cream and Horlicks powder in a small pan over a low heat, whisking until just steaming. Pour this over the chocolate. Leave to stand for 3 mins so the chocolate melts, then whisk together the mixture until you have a shiny, glossy ganache. Cover and chill for 1-2 hrs.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Butter a 33cm x 22.5cm x 5cm traybake tin and line with baking paper. Put the butter and golden caster sugar in a large bowl, and beat together using an electric whisk until pale, light and fluffy. Add the vanilla, eggs and soured cream, and beat again until smooth and combined.
-
step 3
Sift in the cocoa powder, flour, baking powder, bicarb and Horlicks powder. Fold together until the mixture is smooth and no pockets of flour remain. Scrape into the tin and smooth the surface. Bake for 25 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then gently invert onto a wire rack and leave to cool completely.
-
step 4
Once the cake and ganache have both cooled, whip the ganache using an electric whisk until it just holds a soft peak – be careful not to over-whip it. Spread the whipped ganache over the cake using a palette knife, then scatter over the chopped Maltesers and chocolate eggs before cutting into squares to serve.
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Authors
Helena Busiakiewicz
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